1 beaten egg
1 c. low fat Ricotta cheese
1/3 c. finely chopped pepperoni
Dash of pepper
6 med. skinned boneless chicken breast halves (about 1 1/4 lbs.)
1 c. Prego chunky garden spaghetti sauce
1/2 c. shredded Mozzarella cheese
Combine egg, Ricotta, pepperoni and pepper in small bowl. Rinse chicken and pat dry with paper towel. Pound chicken breast to 1/4 inch rectangles. Place about 1/4 cup of Ricotta stuffing on short end of chicken and roll up. Place chicken rolls seam down in 8 x 8 x 2 inch microwave dish.
Cover with vented plastic wrap. Microwave 10-12 minutes. Re-arrange chicken after 4 minutes. Microwave spaghetti sauce on High 3-4 minutes. Pour over chicken rolls. Sprinkle with Mozzarella. Let stand a few minutes.
