Chicken Breasts with Ricotta Stuffing in a Light Tomato Sauce

Chicken Breasts with Ricotta Stuffing in a Light Tomato Sauce Categories: Import|Italian|Poultry|Viviano Family Recipes
Nb persons: 8
Preparation time:
Total time:
Source: Josie Treash

Chicken Breasts
    4  chicken breasts, cut in halves, boned
      white pepper
      garlic powder
Ricotta Stuffing
    2 cups (aoubt 6 slices, minimum)  fresh white bread crumbs
    2 tablespoons  onion, grated
     cup  Ricotta cheese
     cup  mozzarella cheese, grated
    1/3 cup  parmesan cheese, grated
    1 teaspoon  sweet basil flakes
     teaspoon  oregano flakes
    1 tablespoon  parsley, chopped
    1  egg
    3 tablespoons  butter, melted
To assemble
    4 tablespoons  butter
      Light Tomato Sauce
    1 can (1 pound, 12 ounces)  crushed tomatoes in tomato puree
    2 teaspoons  sugar
     medium  onion, inced
    1 clove  garlic, minced
    1 teaspoon  sweet basil flakes
     teaspoon  Italian herb Seasoning Flakes
    1 tablespoon  parsley, chopped
      salt and pepper to taste
    1 tablespoon  oil
Prepare chicken: Flatten chicken breasts gently. Sprinkle lightly with salt, white pepper, garlic powder, and paprika. Stuffing: Beat together bread crumbs, onion, Ricotta cheese, mozzarella cheese, parmesan cheese, oregano, parsley, egg, butter, salt, and pepper until blended. Stuffing will be very stiff. Place 1 heaping tablespoon stuffing in center of chicken breasts, roll and secure with tooth picks. Roll stuffed breasts in flour. (Can be held at this point in refrigerator.) To assemble: In pan you will bake breasts, melt 4 tablespoons butter. Roll stuffed breasts in butter. Bake at 325 degrees F for about 1 hour, basting frequently with the butter, until chicken is tender.

Light tomato sauce In a Dutch oven casserole, stir together tomatoes, sugar, onion, garlic, basil, Italian herb seasoning, parsley, salt, pepper, and oil. Simmer sauce for 20 minutes. (Can be prepared earlier in the day and refrigerated. Heat before serving).

Place chicken on a serving platter and spoon Light Tomato Sauce on top. Pass remaining sauce at the table. Serve with Italian gren beans laced with butter and garlic.

Serves 8.

A dish sure to please the most discriminating palates-from Josie Treash.

Recipe uploaded with Shop'NCook recipe organizer software.

Back to Shop'NCook recipe database