Broccoli-Chicken-Cheese Roll-ups (Serves 8)
8 boneless, skinless chicken breasts
1/2 c bottled Italian dressing
1 c chopped broccoli stems and florets, stems peeled and steamed or microwaved for 2 minutes or until just tender
1 c regular or skim milk ricotta cheese
1/4 c chopped fresh parsley
1/4 c sliced scallions, green and white parts
1 large egg or 1/4 c egg substitute
1/2 c dry white wine or chicken broth
Salt and freshly ground black pepper to taste
Place the chicken breasts in a shallow dish; pour the salad dressing over the chicken and cover with plastic wrap and refrigerate for at least 30 minutes or as long as 3 hours.
Preheat oven to 350 degrees F with the rack in the center position. Spray and 9 x 13 inch baking dish with nonstick spray.
In a bowl, mix together the broccoli, ricotta, parsley, scallions, egg, salt and pepper.
Divide the filling among the chicken breasts and spread it out almost to the edges. Roll the chicken around the filling, secure with a toothpick, and place seam side down in the prepared baking pan.
add the wine, cover loosely with foil, and bake for 45 minutes, removing the foil during the last 10 minutes of cooking. Remove the toothpick before serving.