Serves 4 People, takes 00:10 to prep and 00:35 to cook.
Perfect to serve with your favorite Pasta!
Ingredients 1 tsp Garlic Powder
8 piece Sun-Dried Tomatoes
2 serving (serving = 1/4 pepper) Mt. Olive Roasted Red Peppers
2 serving (serving = 1/4 cup) Sargento Light Ricotta Cheese
1 serving (serving = 1/4 tsp) McCormick Italian Herb Seasoning Grinder
16 oz, boneless, cooked, skinless Skinless Chicken Breast
Cut up 1Lb. Of Chicken Breast and pound into thin pieces
Season with Garlic Powder & Italian Seasoning
Purée Sun-Dried Tomatoes, about 8-10, with 1/2 Red Roasted Pepper. Add Chicken Broth (or water), if necessary, to help purée.
Spread a thin layer of Purée on Chicken and top with Ricotta Cheese and a sprinkle of Dried Parsley.
Roll Chicken, using a toothpick to hold shut, and place onto lightly sprayed pan.
Bake on 375 for about 35 minutes, or until chicken is cooked through, finishing with a quick broil to brown the tops.