3/4 c. thinly sliced celery
1/2 c. thinly sliced carrot
1/2 c. sliced fresh mushrooms
1 sm. onion, sliced
1 clove garlic, minced
1 tbsp. cooking oil
1 (8 oz.) can tomato sauce
1 (7 1/2 oz.) can tomatoes, cut up
3/4 tsp. sugar
3 whole med. chicken breasts (about 2 1/4 lbs.), skinned, boned and halved lengthwise
1/2 c. Ricotta cheese
3 tbsp. grated Parmesan cheese
1 tbsp. sliced green onion
1/2 tsp. Italian seasoning
2 oz. Mozzarella cheese
1 tsp. Italian seasoning
For sauce, cook celery, carrot, mushrooms, onion and garlic in hot oil until onion is tender. Stir in tomato sauce, undrained tomatoes, the 1 teaspoon Italian seasoning and sugar. Bring to boiling. Reduce heat and simmer, uncovered, for 20 minutes.
Place each chicken piece, boned side up, between two pieces of clear plastic wrap. Working from center to edges, lightly pound the chicken with the fine-toothed or flat side of a meat mallet to 1/4 inch thickness. Remove plastic wrap.
Stir together Ricotta cheese, Parmesan cheese, onion, the 1/2 teaspoon Italian seasoning and dash pepper. Place about 1 1/2 tablespoons cheese mixture onto each chicken piece. Roll up. Place rolls, seam side down, in an 8x8x2 inch baking dish. Pour sauce atop. Bake, covered, in a 375 oven about 25 minutes or until tender. Cut Mozzarella into thin strips. Place atop. Bake about 3 minutes more or until cheese is melted. Makes 6 servings.
