Stuffed Alfredo Chicken
4 skinned and
boned chicken breasts
8 ounces ground mild Italian pork
sausage
1 (1.25-ounce) envelope Alfredo sauce mix
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces)
shredded Parmesan cheese
1 (10-ounce) package frozen chopped
spinach, thawed and drained
1/2 cup ricotta cheese
2 plum tomatoes, diced
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to
1/4-inch thickness using a meat mallet or rolling pin. Set aside.
Cook sausage in a large skillet over medium-high heat 10 minutes or until it
crumbles and is no longer pink; drain and set aside.
Prepare Alfredo sauce according to package directions; set aside.
Combine shredded mozzarella and Parmesan cheeses.
Stir together sausage, spinach, ricotta cheese, and 1/2 cup mozzarella cheese
mixture. Spoon mixture evenly down center of each chicken breast, and roll up,
jellyroll fashion. Arrange chicken rolls, seam side down, in a lightly greased
2-quart baking dish. Pour Alfredo sauce over chicken, and sprinkle evenly with
remaining 1 1/2 cups mozzarella cheese mixture.
Bake at 350° for 50 minutes to 1 hour or until chicken is done. Let stand 10
minutes. Cut chicken rolls into slices. Serve with sauce; sprinkle evenly with
diced tomatoes just before serving.
Yield: Makes 4 servings
