Difference between revisions of "Italian Chicken Rolls"
RealRecipes (talk | contribs) m (moved Cookbook:Italian Chicken Rolls to Italian Chicken Rolls: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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*2 boneless skinless chicken breast halves, cut in half | *2 boneless skinless chicken breast halves, cut in half | ||
*Salt and freshly ground black pepper | *Salt and freshly ground black pepper | ||
| − | *1 cup [[ | + | *1 cup [[Italian Tomato Sauce|Italian Tomato Sauce]] |
== Procedure == | == Procedure == | ||
Revision as of 18:00, 5 April 2012
Ingredients
- 2 ounces ricotta cheese
- 2 ounces cream cheese
- 1 cup grated mozzarella cheese, divided
- 2 boneless skinless chicken breast halves, cut in half
- Salt and freshly ground black pepper
- 1 cup Italian Tomato Sauce
Procedure
- Combine ricotta, cream cheese, and 1/2 cup mozzarella cheese. Set aside.
- Place chicken on a sheet of plastic wrap and cover with another. Pound out to 1/4 inch thickness.
- Sprinkle one side of chicken liberally with salt and freshly ground black pepper. Spread unseasoned side with cheese mixture and roll up.
- Place seam-side down in a greased 13x9 baking dish. Pour sauce over and bake in a 425 degree F oven 20 minutes or until internal temperature reaches 165 degrees F.
- Remove and heat broiler. Sprinkle with cheese and place under broiler until cheese is melted. Remove and serve warm.
