Recipe: Stuffed Chicken Rolls (using ricotta, microwave)

STUFFED CHICKEN ROLLS

4 boneless, skinless chicken breast halves
1/3 cup ricotta cheese
2 tablespoons grated parmesan cheese
1 tablespoon sliced green onion
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 (15 1/2 ounce) can spaghetti sauce
1 cup shredded mozzarella cheese
Hot cooked pasta (optional, for serving)

Flatten each breast to 1/4-inch thick.

In small mixing bowl, combine ricotta and Parmesan cheeses, onion, basil, oregano, thyme, salt and pepper. Mix well.

Spread one-fourth of cheese mixture down center of each breast half. Fold in sides and roll up. Secure with toothpicks. Arrange rolls seam side down in 9-inch square dish.

Pour spaghetti sauce over chicken. Cover with wax paper. Microwave at High for 11-15 minutes or until chicken is done and no longer pink.

Top with mozzarella cheese. Reduce power to 50%. Microwave for 2-4 minutes or until cheese is melted. Serve with pasta, if desired.

Makes 4 servings
Source: American Favorites