Baked Chicken Pancakes with Cheese Filling
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INGREDIENTS 2 medium-large tomatoes, peeled and coarsely chopped, with juice
1/2 cup tomato juice
1 medium clove garlic, minced
1 small green pepper, minced
1 small onion, minced
1/2 teaspoon salt
Sprinkling of freshly ground black pepper
Pinch of oregano
1 teaspoon fresh parsley, minced
1 egg, well beaten
1/4 pound cottage or ricotta cheese
1 teaspoon Parmesan cheese
2 large whole chicken breasts, skinned, boned, pounded flat to about 1/4-inch
1/4 pound shredded Mozzarella cheesePreheat oven to 350 degrees.
In a medium-size heavy saucepan combine tomatoes, tomato juice, garlic, green pepper, onion, salt, pepper, and oregano. Place saucepan over medium heat and bring just to a boil. Reduce heat and simmer tomato sauce for approximately 15 minutes, stirring occasionally.
Meanwhile, in a small bowl thoroughly mix parsley, well-beaten egg, cottage or ricotta cheese, and grated Parmesan cheese.
Prepare chicken breasts and cut into 8 serving pieces.
Spoon cheese mixture in the center of each piece of chicken, leaving approximately 1/2-inch border all around. Roll up each piece of chicken tightly.
Spoon half the tomato sauce into a shallow baking dish large enouogh to hold the chicken in a single layer. Arrange chicken rolls with the seam side down on top of tomato sauce. Pour the remaining tomato sauce over the chicken rolls. Sprinkle shredded mozzarella over all.
Bake for approximately 45 minutes until brown and chicken is fork-tender.