Chicken Roll-Ups

Cooking Instructions

First make the sauce: Spray a large nonstick saucepan or skillet with vegetable oil cooking spray while the pan is cold. Place over moderate heat. Add the celery, mushrooms, onion, garlic, green chilies, and green pepper. Cook until the onion is crisp-tender. Add the tomatoes, tomato sauce, and sugar to the mixture. Bring up to boiling; lower the heat to a simmer. Cook uncovered for 20 minutes or until the mixture is reduced to about 2 cups. Remove from the heat and let cool.

While the sauce is cooling, Prepare the chicken: Place one piece at a time between two pieces of waxed paper or plastic wrap; lb with a meat mallet until about 1/4 inch thick.

In a small bowl, combine the ricotta, Cheddar cheese, and parsley. Stir to mix together. Place the chicken pieces flat on a work surface and spoon about 1/4 of this cheese mixture down the center of each. Fold the long sides in to lap over, then roll up from the short end.

Place the chicken rolls seam side down in an 8-inch square baking dish, sprayed with vegetable oil cooking spray for easy cleanup. Pour the cooled sauce mixture over the chicken rolls. Cover with foil, seating around all sides well. Refrigerate from 2 to 24 hours.

When ready to serve, take the baking dish out of the refrigerator about 10 minute before placing in the oven. Bake covered at 350 degrees for 35 to 40 minutes or until chicken is no longer pink. Remove the foil, sprinkle mozzarella cheese evenly over the top, and bake an additional 3 to 4 minutes, or until the cheese is melted.

Serve with a nice side of rice and a green vegetable such as green beans.

Wine Pairing(s)

Chateau Peneau Premieres Côtes de Bordeaux

Chateau Au Grand Paris Red

Banfi Rosa Regale

Andezon Cotes du Rhone

Brusset 'Cairanne' Cotes du Rhone Villages

Rancho Zabaco 'Dancing Bull' Sauvignon Blanc

Rondel Extreme Brut

Sant'Antonio Monti Garbi

Simi Roseto

Chateau Leoville Barton Saint Julien