Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Thinly sliced celery |
| ½ cup | Thinly sliced carrots |
| ½ cup | Sliced fresh mushrooms |
| 1 small | Onion; chopped |
| 1 \N | Whole clove garlic; minced |
| 1 can | Tomato sauce; (8 oz.) |
| 1 can | Tomatoes; (7 1/2 oz.) cut up |
| 1 teaspoon | Italian seasoning |
| ¾ teaspoon | Sugar |
| 3 \N | Whole medium chicken breasts, skinned, boned and halved lengthwise |
| ½ cup | Cottage cheese |
| 3 tablespoons | Grated Parmesan cheese |
| 1 tablespoon | Sliced green onion |
| ½ teaspoon | Italian seasoning |
| 2 ounces | Mozzarella cheese |
For sauce, in a medium saucepan, cook celery, carrots, mushrooms, onion and garlic in 1 tablespoon water until onion is tender. Stir in tomato sauce, undrained tomatoes, 1 tea- spoon Italian seasoning and sugar. Bring to boiling; reduce heat. Simmer, uncovered, until reduced to 1¼ cups, about 30 minutes. Pound chicken breasts between 2 pieces of clear plastic wrap to ¼-inch thickness. Combine cottage cheese, Parmesan cheese, green onion, ½ teaspoon Italian seasoning and dash of pepper. Place about 1 ½ tablespoons of cheese mixture on each chicken piece. Roll up. Place, seam side down, in a baking dish, 8 x 8 x 2-inches. Pour sauce over rolls. Cover with foil and freeze. To serve, bake frozen, covered, in a 375 degrees oven for 45 minutes. Uncover and bake 15 to 20 minutes more or until tender. Cut cheese into strips and place atop rolls; bake 3 to 5 minutes more. Serves 6.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 274 by "Diane Geary" <diane@...> on Nov 18, 1997