Chicken Roll

Description
This recipe is for 2 serve.

Ingredients
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
 * 150 	g  Celery, sliced

Directions

 * 1) For sauce, spray a cold large saucepan with nonstick spray coating. Add celery, mushrooms, carrot, onion,and garlic. Cook till onion is tender. Cut up tomatoes. Stir undrained tomatoes, tomato sauce, oregano,thyme, and sugar into vegetables. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or till mixture is reduced to 2 cups.
 * 2) Meanwhile,skin,bone and cut chicken breasts lengthwise in half.
 * 3) Place each chicken piece between 2 pieces of plastic wrap pound with a meat mallet to about 1/4 inch thickness.
 * 4) In a bowl stir together ricotta cheese, parmesan cheese and parsley.
 * 5) Spoon about 1 1/2 tablespoons of the cheese mixture on each chicken piece. 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.sprinkle with mozzarella cheese ; bake 4 minutes more.
 * 8) Transfer to platter.