2/3 cup canned no-salt-added chicken broth, undiluted
1/8 teaspoon salt
8 (4-ounce) skinned, boned chicken breast halves
3/4 cup light ricotta cheese
1/4 cup light process cream cheese product
2 tablespoons minced fresh basil
2 tablespoons minced fresh oregano
2 tablespoons minced fresh parsley
1 teaspoon minced garlic
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon salt-free lemon-pepper seasoning
Vegetable cooking spray
How to Make It
Combine first 5 ingredients in a medium saucepan; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pepper and potato are tender. Transfer mixture to container of an electric blender; cover and process until smooth. Pour mixture through a wire-mesh strainer into a bowl.
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness.
Combine ricotta cheese and next 7 ingredients in a bowl; stir well. Spread cheese mixture evenly over chicken. Roll up jellyroll fashion, starting with short end, tucking ends under. Secure chicken rolls with wooden picks; sprinkle with lemon-pepper seasoning. Place chicken rolls on a baking sheet coated with cooking spray. Bake at 375° for 35 minutes or until lightly browned. Remove wooden picks, and cut chicken rolls into 1/2-inch slices. Spoon pepper sauce evenly onto individual serving plates. Arrange chicken, cut side down, on sauce.