You can make these chicken rolls with veal as well.  Stuffed with ricotta cheese, Parmesan Cheese,

Italian Chicken Rolls

parsley and mozzarella cheese – sure to delight even the most finicky eater.

Ingredients:

• 1 can of Italian plum tomatoes, drain sauce into a cup and chop tomatoes
• Add tomato sauce to liquid in canned tomatoes to make ½ cup
• 2 garlic cloves, grated or minced
• 1 medium – size green bell pepper, finely chopped
• 1 medium-size onion, finely chopped
• ¼ teaspoon dried oregano
• ¼ teaspoon freshly ground pepper
• 4 skinless, boneless chicken breasts, butterfly and pound to ¼-inch thickness
• 1 egg
• ½ cup ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh flat leaf parsley
• 1 cup grated mozzarella cheese

 Directions

Preheat oven to 350 F

1. In a medium saucepan, combine tomatoes, tomato sauce, garlic, bell pepper, onion, oregano, and pepper. Bring to a boil, reduce heat and simmer for 15 minutes – stirring occasionally.
2. Butterfly each chicken breast and pound between two pieces of wax paper to ¼ inch thickness
3. In a small bowl, beat egg, blend in Ricotta, Parmesan cheese, ½ cup of mozzarella cheese and parsley
4. Spoon one-eighth of this mixture onto each piece of chicken, roll up chicken and secure with wooden toothpicks.
5. Spoon half the tomato sauce into an 8 inch square baking dish. Arrange chicken rolls in dish. Pour remaining sauce over chicken. Sprinkle remaining mozzarella cheese on top. Bake for 45 minutes.