Italian Chicken Rolls
Italian chicken rolls wrap a creamy ricotta, cream cheese and mozzarella filling inside thin, pounded chicken breast. Pounding the meat to ¼ inch makes it roll easily and cook through quickly in the oven. The cheeses stay soft and rich inside while tomato sauce keeps the chicken moist as it bakes. A final blast under the broiler melts a mozzarella topping into a browned layer, so one dish gives you sauce, filling and crust.
Instructions
Stir the ricotta, cream cheese and half a cup of the mozzarella together in a bowl until evenly mixed. Set the filling aside.
Lay the chicken pieces between two sheets of plastic wrap. Pound them out to an even thickness of about ¼ inch.
Season one side of each piece generously with salt and freshly ground black pepper. Turn them over and spread the unseasoned side with the cheese mixture, then roll each piece up.
Place the rolls seam-side down in a greased baking dish, 13x9 inches or smaller. Pour the tomato sauce over the top and bake in a 425°F oven for 20 minutes, or until the internal temperature reaches 165°F.
Heat the broiler. Sprinkle the remaining mozzarella over the chicken and broil until the cheese is melted. Serve warm.
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