Nonstick spray coating
\n3\/4 C. thinly sliced celery
\n1\/2 C. sliced fresh mushrooms
\n1\/2 C. thinly sliced carrot
\n1 small onion, sliced
\n1 clove garlic, minced
\n1 71\/2-ounce can tomatoes
\n1 8-ounce can tomato sauce
\n1 tsp. dried Italian seasoning, crushed
\n3\/4 tsp. sugar
\n3 medium chicken breasts, skinned, boned, and halved lengthwise
\n1\/2 C. low-fat ricotta cheese
\n3 tsp. grated Parmesan cheese
\n1 tsp. snipped fresh parsley
\n1\/2 C. shredded mozzarella cheese (optional)<\/p>\n
For sauce, spray a cold large saucepan with nonstick coating. Add celery, mushrooms, carrot, onion, and garlic; cook till vegetables are tender. Cut up tomatoes. Stir undrained tomatoes, tomato sauce, Italian seasoning, and sugar into vegetables. Bring to boiling: reduce heat. Simmer, uncovered, 20 minutes or till mixture is reduced to 2 C. Meanwhile, place each chicken piece between two pieces of plastic wrap. lb. with a meat mallet to about 1\/4-inch thickness. Stir together ricotta cheese, Parmesan, and parsley in a bowl. Spoon about 11\/2 tsp. of the cheese mixture onto each chicken piece. Fold in long sides of chicken pieces; roll up from short end. Place chicken rolls, seam side down, in a 2-quart square baking dish. Pour sauce over chicken. Cover with plastic wrap, then foil, and refrigerate for 2 to 24 hours. Before serving, remove plastic wrap. Bake, covered with foil, in a 375\u00ef\u00bf\u00bd oven for 35 to 40 minutes or till chicken is no longer pink. If desired, sprinkle with mozzarella cheese and bake 4 minutes longer to melt cheese. If desired, serve with hot cooked spinach fettuccine.<\/p>\n
Yield: 6 servings
\nCalories: 202
\nFat: 6g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
Nonstick spray coating 3\/4 C. thinly sliced celery 1\/2 C. sliced fresh mushrooms 1\/2 C. thinly sliced carrot 1 small onion, sliced 1 clove garlic, minced 1 71\/2-ounce can tomatoes 1 8-ounce can tomato sauce 1 tsp. dried Italian seasoning, crushed 3\/4 tsp. sugar 3 medium chicken breasts, skinned, boned, and halved lengthwise 1\/2 C. low-fat ricotta cheese 3 tsp. grated Parmesan cheese 1 tsp. snipped fresh parsley 1\/2 C. shredded mozzarella cheese (optional) For sauce, spray a cold large…<\/p>\n