Try this Cheese-Stuffed Chicken Rolls recipe, or contribute your own.
Suggest a better description1. 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 until thickened, about 25 minutes. 4. Meanwhile, place each chicken breast between two sheets of wax paper and gently pound to a 1/4 inch thickness with a meat mallet, a small heavy skillet or a rolling pin. 5. In a small bowl, combine the cottage cheese, egg yolk, parsley and Parmesan. 6. Spread 1 tablespoon of the mixture 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 hours. 9. Bake, uncovered for 40 to 45 minutes until the chicken is cooked through. Recipe by: Readers Digest Cook Now, Serve Later, 1989 Posted to MC-Recipe Digest V1 #1025 by njwwb
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 33 | ||
Calories from Fat: 11 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 52.6mg | 16 % | |
Sodium 87.3mg | 3 % | |
Potassium 128.3mg | 3 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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