Ingredients
Yield: 6 servings
|
1
|
|
onion
|
|
1
|
|
minced clove garlic
|
|
3
|
|
medium chicken
|
|
8
|
oz
|
tomato sauce
|
|
8
|
oz
|
chopped tomatoes
|
|
1
|
teaspoon
|
Italian seasoning
|
|
¾
|
teaspoons
|
sugar
|
|
½
|
cups
|
sliced fresh mushrooms
|
|
½
|
cups
|
sliced carrots
|
|
¾
|
cups
|
sliced celery
|
|
½
|
cups
|
cottage cheese
|
|
3
|
tablespoons
|
grated parmesan cheese
|
|
1
|
tablespoon
|
sliced green onion
|
|
2
|
oz
|
Mozzarella cheese
|
|
some
|
|
salt and pepper to taste
|
Posted by Margo on Oct 22, 2010
|
|
|
Instructions
In a medium saucepan, cook celery, carrots, mushrooms, onion and garlic in 1 tablespoon water until onion is tender. Stir in tomato sauce, undrained tomatoes, Italian seasoning and sugar. Bring to boiling; reduce heat. Simmer, uncovered, until reduced to 1 ¼ cups, about 30 minutes.
Pound chicken breasts between 2 pieces of clear plastic wrap to ¼-inch thickness. Combine cottage cheese, Parmesan cheese, green onion, Italian seasoning and dash of pepper. Place about 1 ½ tablespoons of cheese mixture on each chicken piece. Roll up. Place, seam side down, in a baking dish, 8 x 8 x 2-inches. Pour sauce over rolls. Cover with foil and freeze. To serve, bake frozen, covered, in a 375 degrees oven for 45 minutes. Uncover and bake 15 to 20 minutes more or until tender. Cut cheese into strips and place a top rolls; bake 3 to 5 minutes more.
|