Chicken Breast Stuffed with Cheese June 8, 2016 By Jump to recipe Chicken Breast Stuffed with Cheese June 8, 2016 by EIR Category Recipes Persons 4 Ingredients 7 oz ricotta cheese, part skim 2 oz goat cheese, semisoft 2 tbsp parsley, raw, chopped 8 oz tomato sauce or fresh crushed tomatoes, no added salt 1 tbsp oregano, dried, ground 1 clove garlic, raw, minced 1 dash sea salt 1 dash pepper, black, ground 2 lbs chicken breast, boneless, raw Instructions Preheat oven to 350°. In a small bowl, combine the stuffing ingredients and set aside. In another small bowl, combine the sauce ingredients and set aside. Rinse chicken breasts and pat dry with paper towels. Place breasts smooth side up between 2 sheets of plastic wrap. Using a rolling pin or the smooth side of a meat mallet, lightly flatten the breasts, being careful not to tear the meat. Spoon about one quarter of the stuffing lengthwise down the middle of each breast. Starting with the short end, roll up the breast jelly-roll style. Place the breast in the prepared casserole dish, seam side down and repeat with the other breasts. Spoon sauce over breasts. Bake, covered, for 40 to 45 minutes, or until chicken is cooked through. © 2022 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.