CHICKEN LASAGNA
Serves four

Ingredients:
Four chicken breast halves (about 5 ounces each), boneless and skinless, lightly pounded or butterflied
2 tsp kosher salt
¼ tsp ground black pepper
1 cup ricotta cheese mix (recipe follows)
1 (8 ounce) bag. shredded mozzarella cheese
2 cups bottled marinara or tomato basil sauce
2 TBL grated parmesan

Directions:
Preheat the oven to 350 degrees.

On plastic wrap, place chicken. Season on both sides with salt and pepper. Spoon ½ cup of marinara sauce into the bottom of a glass oven proof baking dish. Add ¼ cup of the ricotta cheese mix into the center of each chicken piece. Carefully roll up the chicken around the cheese mix; be careful because the filling is fairly loose. Place the rolled up chicken, seam side down, into the dish. Add the remaining sauce over and around the chicken. Add the mozzarella and parmesan cheese on top. Cover with foil. Place the dish on a sheet pan or cookie sheet and bake approximately 45 minutes. Remove foil; bake another 15-20 minutes. Remove and let rest for a few minutes before serving.

RICOTTA CHEESE MIX:

Ingredients:
1 cup Ricotta cheese
1 jumbo egg beaten
½ cup cream
2 TBL flour
1 ½ tsp. kosher salt
¼ tsp. ground black pepper

Directions:
Combine in medium mixing bowl; stir until smooth.

Nutritonal Information:
Per Serving: 591 calories; 32 g fat; 18 g saturated fat; 16 g carbohydrate; 2 g fiber