** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. For sauce, in a medium saucepan, cook celery, carrots, mushrooms, onion and garlic in 1 tablespoon water until onion is tender.
2. Stir in tomato sauce, undrained tomatoes, 1 tea- spoon Italian seasoning and sugar.
3. Bring to boiling; reduce heat. Simmer, uncovered, until reduced to 1 1/4 cups, about 30 minutes.
4. Pound chicken breasts between 2 pieces of clear plastic wrap to 1/4-inch thickness.
5. Combine cottage cheese, Parmesan cheese, green onion, 1/2 teaspoon Italian seasoning and dash of pepper.
6. Place about 1 1/2 tablespoons of cheese mixture on each chicken piece.
7. Roll up. Place, seam side down, in a baking dish, 8 x 8 x 2-inches.
8. Pour sauce over rolls. Cover with foil and freeze.
9. To serve, bake frozen, covered, in a 375 degrees oven for 45 minutes.
10. Uncover and bake 15 to 20 minutes more or until tender.
11. Cut cheese into strips and place atop rolls; bake 3 to 5 minutes more.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Tomato, MSG, Poultry, Cheese, Spring Onion, Garlic, Natural Sweeteners, Celery, Onion allergies.
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