 |
Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
I entered this recipe in a contest sponsored by a local radio station years ago, and it won Grand Prize! It's a unique takeoff on cannelloni Ingredients:
1 small onion, sliced |
1 small green pepper, chopped |
1 small red pepper |
1 garlic clove, minced |
1/2 cup thinly sliced celery |
1/2 cup sliced mushrooms |
1 tablespoon vegetable oil |
1 can (6 ounces) tomato paste |
1 cup canned diced tomatoes |
2 teaspoons italian seasoning, divided |
1 teaspoon sugar |
6 boneless skinless chicken breast halves |
1 cup ricotta cheese |
1/2 cup thinly sliced green onions |
1/3 cup grated parmesan cheese |
1/4 cup minced fresh parsley |
1/4 teaspoon pepper |
1/2 cup mozzarella cheese |
cooked pasta, optional |
Directions:
1. In a large saucepan, saute onion, peppers, garlic, celery and mushrooms in oil until onion is tender. Add tomato paste, tomatoes, 1 teaspoon Italian seasoning and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
2. Meanwhile, pound chicken breasts to 1/4-in. thickness. Combine ricotta cheese, green onions, Parmesan, parsley, pepper and remaining Italian seasoning; divide evenly and spoon on top of chicken breasts. Roll up; place seam side down in an 8-in. square baking dish. Spoon sauce over chicken.
3. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Sprinkle with mozzarella cheese; let stand for 5 minutes. Serve with pasta if desired. Yield: 4-6 servings.
|
|