Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Chicken | 100g cooked | 165 |
| Cream Cheese | 1 oz (28g) | 99 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ounces ricotta cheese
- 2 ounces cream cheese
- 1 cup grated mozzarella cheese , divided
- 2 boneless skinless chicken breast s, cut in half
- Salt
- Freshly-ground black pepper
- 1 cup Italian Tomato Sauce
Directions
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.