Low Fat Chicken Roll-ups Recipe

Ingredients

nonstick spray coating

3/4 cups thinly sliced celery

1/2 cup sliced fresh mushrooms

1/2 cup thinly sliced carrot

1 small onion, sliced

1 clove garlic, minced

7 1/2 ounces tomatoes

8 ounces tomato sauce

1 teaspoon dried italian seasoning, crushed

3/4 teaspoons sugar

3 medium chicken breasts, skinned, boned

-- and halved lengthwise

1/2 cup low-fat ricotta cheese

3 tablespoons grated parmesan cheese

1 tablespoon snipped fresh parsley

1/2 cup shredded mozzarella cheese, optional

Method

For sauce, spray a cold large saucepan with nonstick coating.

Add celery, mushrooms, carrot, onion, and garlic; cook till vegetables are tender.

Cut up tomatoes.

Stir undrained tomatoes, tomato sauce, Italian seasoning, and sugar into vegetables.

Bring to boiling; reduce heat.

Simmer, uncovered, 20 minutes or till mixture is reduced to 2 cups.

Meanwhile, place each chicken piece between two pieces of plastic wrap.

Pound with a meat mallet to about 1/4-inch thickness.

Stir together ricotta cheese, Parmesan, and parsley in a bowl.

Spoon about 1 1/2 tablespoons of the cheese mixture onto each chicken piece.

Fold in long sides of chicken pieces; roll up from short end.

Place chicken rolls, seam side down, in a 2-quart square baking dish.

Pour sauce over chicken.

Cover with plastic wrap, then foil, and refrigerate for 2 to 24 hours.

Before serving, remove plastic wrap.

Bake, covered with foil, in a 375°F oven for 35 to 40 minutes or till chicken is no longer pink.

If desired, sprinkle with mozzarella cheese and bake 4 minutes longer to melt cheese.

If desired, serve with hot cooked spinach fettuccine.

Makes 6 servings.

Nutrition facts per serving: 262 cal.

, 8 g total fat (2 g sat.

fat), 51 mg cholesterol, 327 mg sodium, 28 g carbohydrate.

, 8 g dietary fiber, 21 g pro.

Daily Value: 12% vitamin.

A, 64% vitamin.

C, 14% iron.

Food exchanges: 1/2 fruit, 1 1/2 bread, 2 1/2 meat, 1/2 fat.

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