Ingredients
1 small onion, sliced1 small green pepper, chopped1 small red pepper1 garlic clove, minced1/2 cup thinly sliced celery1/2 cup sliced mushrooms1 tablespoon vegetable oil1 can (6 ounces) tomato paste1 cup canned diced tomatoes2 teaspoons Italian seasoning, divided1 teaspoon sugar6 boneless skinless chicken breast halves1 cup ricotta cheese1/2 cup thinly sliced green onions1/3 cup grated Parmesan cheese1/4 cup minced fresh parsley1/4 teaspoon pepper1/2 cup mozzarella cheeseCooked pasta, optional
Preparation
In a large saucepan, saute onion, peppers, garlic, celery and mushrooms in oil until onion is tender. Add tomato paste, tomatoes, 1 teaspoon Italian seasoning and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Meanwhile, pound chicken breasts to 1/4-in. thickness. Combine ricotta cheese, green onions, Parmesan, parsley, pepper and remaining Italian seasoning; divide evenly and spoon on top of chicken breasts. Roll up; place seam side down in an 8-in. square baking dish. Spoon sauce over chicken.
Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Sprinkle with mozzarella cheese; let stand for 5 minutes. Serve with pasta if desired.
