STUFFED ALFREDO CHICKEN

Stuffed Alfredo Chicken image

Provided by Sassy in da South

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
8 ounces ground mild Italian pork sausage
1 (1 1/4 ounce) envelope alfredo sauce mix
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup ricotta cheese
2 plum tomatoes, diced

Steps:

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. (Secure with toothpick if needed).
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.