4 skinned and boned chicken breasts
8 ounces ground mild Italian pork sausage
1 (1.25-ounce) envelope Alfredo sauce mix
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded Parmesan cheese
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/2 cup ricotta cheese
2 plum tomatoes, diced
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to
1/4-inch thickness using a meat mallet or rolling pin. Set aside. Cook
sausage in a large skillet over medium-high heat 10 minutes or until it
crumbles and is no longer pink; drain and set aside. Prepare Alfredo sauce
according to package directions; set aside. Combine shredded mozzarella
and Parmesan cheeses. Stir together sausage, spinach, ricotta cheese,
and 1/2 cup mozzarella cheese mixture. Spoon mixture evenly down center
of each chicken breast, and roll up, jellyroll fashion. Arrange chicken rolls,
seam side down, in a lightly greased 2-quart baking dish. Pour Alfredo
sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups
mozzarella cheese mixture. Bake at 350° for 50 minutes to 1 hour or until
chicken is done. Let stand 10 minutes. Cut chicken rolls into slices. Serve
with sauce; sprinkle evenly with diced tomatoes just before serving.
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