Part skim ricotta and Romano cheese combine in a simple and delicious stuffing for this baked chicken and pasta dish. It may sound complicated, but it is easy to flatten the chicken breasts, stuff, roll and smother with tomato sauce for baking.
To flatten the chicken breasts simply place a chicken breast inside a plastic freezer bag or between two pieces of cling wrap and using a mallet, a rolling pin, a wine bottle (or even your fists) pound the chicken until it’s about a 1/4” thick. Set aside.
In one bowl combine your ricotta, Romano, green onions and parsley. Mix well. In a second bowl combine the tomato sauce, dried basil, oregano and garlic and mix well.
Spread the cheese mixture in the centre of the chicken breasts and roll. On the bottom of a well-greased baking dish spread half of the tomato mixture and then place the chicken breasts seam-side down. Add the reaming tomato sauce on top and sprinkle some additional Romano cheese on top. Bake in 350°F (uncovered), for 45 minutes or until the chicken is cooked through and registers 165°F. Serve on top of the pasta.
We used penne for our dish but any pasta will do, even spaghetti!