Cheese Stuffed Chicken Rolls

2 medium tomatoes, peeled, seeded
and coarsely chopped

1/2 cup tomato juice

1 green bell pepper, finely chopped

1 small onion, finely chopped

1 clove garlic, chopped

1/2 tsp salt

1/8 tsp black pepper

1/4 tsp dried oregano

2 whole boneless, skinless chicken breasts
split in half

1/2 cup part skim ricotta cheese

1 egg

1 tsp dried parsley

1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees. In medium size saucepan, over medium heat, bring the tomatoes,

the tomato juice, green pepper, onion, garlic, salt, pepper and oregano to a boil. Reduce heat to low;

cover and simmer, stirring occasionally, until thickened-about 20 minutes. Meanwhile, pound each

breast to 1/4 in thickness. In a small bowl combine ricotta cheese, egg yolk, parsley and

parmesan cheese. Spread 1 tbsp of mixture in center of each piece, leaving a 1/2 inch border

all around. Roll up and set aside. Spoon half the tomato sauce into an 8 inch pie plate or baking dish.

Arrange chicken rolls on top, seam sides down, Pour remaining tomato sauce over them and sprinkle

with shredded mozzarella. Bake uncovered for 30 minutes or until chicken is cooked through. 2 servings.