NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- ricotta2 oz
- cream cheese2 oz
- mozzarella, grated; divided1 cup
- chicken breast, boneless and skinless; cut in half2
- salt
- black pepper, freshly ground
- Italian tomato sauce1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Combine ricotta, cream cheese, and ½ cup mozzarella cheese. Set aside.
Place chicken on a sheet of plastic wrap and cover with another. Pound out to ¼ inch thickness.
Sprinkle one side of chicken liberally with salt and freshly ground black pepper. Spread unseasoned side with cheese mixture and roll up.
Place seam-side down in a greased 13x9-inch (or smaller) baking dish. Pour sauce over and bake in a 425°F oven 20 minutes or until internal temperature reaches 165°F.
Heat broiler. Sprinkle chicken with cheese and place under broiler until cheese is melted. Remove and serve warm.
