- ¾ low fat ricotta cheese
- 2 ounces goat cheese, softened
- 2 tbs. chopped parsley
- 1 tbs. chopped chives
- ¼ tsp. dried Italian herbs
- 1/8 tsp. salt
- black pepper to taste
- 4 boneless breasts of chicken halves, pounded to ¼-inch thickness
- 8 ounces tomato sauce, heated through
Blend together the ricotta and goat cheese with spoon. Stir in parsley, chives, Italian herbs, salt and a little pepper. Set aside.
Spread each breast with ¼ of filling and roll up each piece. Refrigerate 30 minutes.
In bottom of 9-inch square glass baking dish, spread thin layer of tomato sauce. Put chicken onto sauce layer and pour remaining sauce over chicken. Bake in preheated 350-degree oven for 30 minutes, or until cooked through. Remove from oven a let cool 5 minutes.