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Ingredientes
- 2 med Tomatoes, peeled and minced
- 1/2 c. Tomato juice
- 1 sm Green pepper, finely minced
- 1 sm Onion, finely minced
- 1 x Clove garlic, chopped
- 1/2 tsp Salt
- 1/8 tsp Black pepper
- 1/4 tsp Oregano
- 2 whl boned and skinned chicken breast halves split
- 1/2 c. Low-fat cottage or possibly ricotta cheese
- 1 x Egg yolk
- 1 tsp Parsley, chopped
- 1 tsp Parmesan cheese, grated
- 1/2 c. Mozzarella cheese, shredded
Direcciones
- 1. Preheat oven to 350.
- 2. In a medium saucepan, bring the tomatoes, tomato juice, green pepper, onion, garlic, salt , pepper and oregano to a boil over medium heat.
- 3. Reduce the heat to low, cover and simmer, stirring occasionally till thickened, about 25 min.
- 4. Meanwhile, place each chicken breast between two sheets of wax paper and gently lb. to a 1/4 inch thickness with a meat mallet, a small heavy skillet or possibly a rolling pin.
- 5. In a small bowl, combine the cottage cheese, egg yolk, parsley and Parmesan.
- 6. Spread 1 Tbsp. of the mix in the center of each chicken piece, leaving a 1/2 inch border all around. Roll up and set aside.
- 7. Spoon half the tomato sauce into an 8 inch pie plate. Arrange the chicken rolls on top, seam sides down.
- 8. Pour remaining tomato sauce over them and sprinkle with the shredded mozzarella. At this point the chicken rolls can be stored, covered with plastic in the refrigerator for up to 6 hrs.
- 9. Bake, uncovered for 40 to 45 min till the chicken is cooked through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 96 | |
| Calories from Fat 34 | 35% |
| Total Fat 3.84g | 5% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 553mg | 23% |
| Potassium 279mg | 8% |
| Total Carbs 7.5g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.49g | 3% |
| Protein 8.31g | 13% |
