Ricotta and Goat Cheese-Stuffed Chicken Breasts

  • 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.

4 Servings.

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