Chicken Roll

This recipe is for 2 servings.

Ingredients

 * 150 g celery, sliced
 * 100 g mushroom, sliced
 * 100 g carrots, sliced
 * 30 g onion, sliced
 * 1 clove garlic, crushed
 * 240 g tomatoes, peeled
 * 150 g tomato sauce
 * 2 g thyme
 * 2 g oregano
 * 30 g sugar
 * 600 g chicken breasts
 * 100 g ricotta cheese
 * 90 g Parmesan cheese, grated
 * 20 g snipped fresh parsley
 * 100 g mozzarella cheese, shredded

Sauce

 * 1) Spray a cold large saucepan with nonstick spray coating.
 * 2) Add celery, mushrooms, carrot, onion,and garlic.
 * 3) Cook till onion is tender.
 * 4) Cut up tomatoes.
 * 5) Stir undrained tomatoes, tomato sauce, oregano,thyme, and sugar into vegetables.
 * 6) Bring to boiling; reduce heat.
 * 7) Simmer, uncovered, 20 minutes or till mixture is reduced to 2 cups.

Chicken roll

 * 1) Meanwhile, skin, bone and cut chicken breasts lengthwise in half.
 * 2) Place each chicken piece between 2 pieces of plastic wrap pound with a meat mallet to about ¼ inch thickness.
 * 3) In a bowl stir together ricotta cheese, Parmesan cheese and parsley.
 * 4) Spoon about 1½ tablespoons of the cheese mixture on each chicken piece.
 * 5) Fold in long sides of chicken piece then roll up from short end place the chicken rolls, seam side down, in an baking dish, pour sauce over chicken.
 * 6) Cover and refrigerate for 2 hours.
 * 7) Bake, covered for 40 minutes or till chicken is no longer pink.
 * 8) Sprinkle with mozzarella cheese ; bake 4 minutes more.
 * 9) Transfer to platter.