2 med. tomatoes, peeled, seeded, and coarsely chopped
1/2 c. tomato juice
1 green pepper, finely chopped
1 yellow onion, finely chopped
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. black pepper
1/4 tsp. dried oregano, crumbled
2 whole chicken breasts, skinned, boned, and split
1/2 c. part skim Ricotta cheese
1 egg yolk
1 tsp. minced dry parsley or fresh
1 tbsp. grated Parmesan cheese
1/2 c. shredded Mozzarella cheese
In medium saucepan over medium heat, bring the tomatoes, juice, green pepper, onion, garlic, salt, black pepper and oregano to a boil. Reduce heat and simmer covered. Stir occasionally until thickened, about 20 minutes.
Meanwhile, place each chicken breast on board and pound to 1/4 inch thick with mallet, etc. Combine Ricotta cheese, egg yolk, parsley and Parmesan cheese in a small bowl. Spread about 1 tablespoon of mixture in center of each chicken piece leaving 1/2 inch border all around. Roll up and set aside.
Spoon 1/2 of tomato sauce into an 8-inch pie plate or baking dish. Arrange chicken rolls on top, seam side down. Pour remaining sauce over them and sprinkle with shredded Mozzarella. At this point, the rolls can be stored. Cover with plastic wrap and refrigerate for up to 6 hours. Bake uncovered for 30 minutes at 350 degrees. Serves 4.
