Chicken Breasts Stuffed With Ricotta
and Goat Cheese
Posted by: B2 Sun, 6 Feb 2005, at 5:24 p.m.
Vegetable oil spray
7 ounces fat-free or reduced-fat ricotta cheese
2 ounces soft goat cheese
2 tablespoons snipped fresh parsley or 2 teaspoons dried, crumbled
1 tablespoon snipped fresh chives or chopped green onions (green part only)
1 (8-ounce) can no-salt-added tomato sauce
2 teaspoons salt-free Italian herb seasoning
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled
1 medium garlic clove, minced
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible
Preheat oven to 350°F. Lightly spray 1-quart casserole dish with vegetable oil
In small bowl, stir together stuffing ingredients.
In another small bowl, stir together sauce ingredients.
Put chicken with smooth side up between two pieces of plastic wrap. Using
tortilla press, smooth side of meat mallet or rolling pin, lightly flatten
breasts to 1/4 inch thick, being careful not to tear meat.
Spoon about one-quarter of stuffing down middle of each breast. Starting with
short end, roll up breast jelly-roll style. Place breast in prepared casserole
dish with seam side down (no need to secure with toothpicks). Repeat with other
breasts. Spoon sauce over breasts.
Bake, covered, 40 to 45 minutes, or until chicken is no longer pink in center.