This is the most scumptious dish and very easy to make. It is even better the next day. It presents beautifully when you cut the rolls and the spiral of spinach,saugage&cheese are laid on the center and your side dish added. You can add any pasta as the side but our favorite is penne picorini(petite penne). we also added a bed of spinach under the rolls wh ile they cooked.
Stuffed Alfredo Chicken
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Other: 1 Hour, 10 Minutes
- 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.
- Note: For testing purposes only, we used McCormick Creamy Garlic Alfredo Pasta Sauce Blend.
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