Ingredients:
3 cups Italian-style tomato sauce
6 boneless skinless chicken breast halves
1/2 cup mozzarella cheese, set aside
spaghetti
1/2 cup low-fat ricotta cheese
3 tablespoons grated parmesan cheese
1 tablespoon snipped fresh parsley
Directions:
Preheat oven to 375 degrees.
Pound chicken breast halves until they are about 1/4 inch thick.
In a medium mixing bowl, combine the low-fat ricotta cheese, 3 Tbsp grated Parmesan cheese and 1 Tbsp snipped fresh parsley.
Spoon about 1 1/2 Tbsp of cheese mixture onto each chicken breast.
Fold in long sides and then roll from short end.
Place seam side down in sprayed 8 x 8 inch baking dish.
Measure out 1 cup of sauce; set aside.
Next pour remaining 2 cups of tomato sauce over stuffed chicken breast.
Cover baking dish with aluminum foil.
Bake for 35- 40 minutes or until chicken is no longer pink.
Remove cover.
Sprinkle 1/2 cup shredded mozzarella cheese over top.
Bake an additional 4 to 5 minutes.
Cook spaghetti according to package directions.
Heat remaining 1 cup of spaghetti sauce.
Place single serving of spaghetti on plate with chicken placed on top and some of the remaining heat sauce spooned over top of stuffed chicken breast.
Serve with extra grated Parmesan cheese.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.