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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This is wonderful alongside egg noodles and crisp-tender green beans or asparagus. Ingredients:
4 skinned and boned chicken breasts |
8 ounces ground mild italian pork sausage |
1 (1.25-ounce) envelope alfredo sauce mix |
1 cup (4 ounces) shredded mozzarella cheese |
1 cup (4 ounces) shredded parmesan cheese |
1 (10-ounce) package frozen chopped spinach, thawed and drained |
1/2 cup ricotta cheese |
2 plum tomatoes, diced |
Directions:
1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Set aside.
2. Cook sausage in a large skillet over medium-high heat 10 minutes or until it crumbles and is no longer pink; drain and set aside.
3. Prepare Alfredo sauce according to package directions; set aside.
4. Combine shredded mozzarella and Parmesan cheeses.
5. Stir together sausage, spinach, ricotta cheese, and 1/2 cup mozzarella cheese mixture. Spoon mixture evenly down center of each chicken breast, and roll up, jellyroll fashion. Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups mozzarella cheese mixture.
6. Bake at 350° for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes. Cut chicken rolls into slices. Serve with sauce; sprinkle evenly with diced tomatoes just before serving.
7. Note: For testing purposes only, we used McCormick Creamy Garlic Alfredo Pasta Sauce Blend.
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