Sun-Dried Tomato & Ricotta Chicken Roll-Ups

U Serves 4 People
P Prep: 00:10
P Cook: 00:35

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)

Amount Per Serving

Calories 169

Calories from Fat 25

% Daily Values*

Total Fat 2.78

4.28%

Saturated Fat 1.14

5.70%

Polyunsaturated Fat 0.36

Monounsaturated Fat 0.36

Cholesterol 71.50

23.83%

Sodium 217.50

9.06%

Potassium 429.75

Total Carbohydrate 5.25

1.75%

Dietary Fiber 0.73

2.92%

Sugars 3.17

Protein 29.06

Vitamin A 1.00%

Vitamin C 10.25%

Calcium 9.00%

Iron 18.00%

* Nutritional Values are estimated and may vary

³ Description

Perfect to serve with your favorite Pasta!

² 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

q Directions

Cut up 1Lb. Of Chicken Breast and pound into thin pieces
Season with Garlic Powder & Italian Seasoning

PurÃ©e Sun-Dried Tomatoes, about 8-10, with 1/2 Red Roasted Pepper. Add Chicken Broth (or water), if necessary, to help purÃ©e.

Spread a thin layer of PurÃ©e 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.
Serve with your favorite pasta!

**ChefTiffy Tip**
Incorporate some greens! Add sautÃ©ed spinach before rolling up the chicken!

Recipe Provided by @chef_tiffy

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