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Jason's Chicken Rolatini

Hi all, at this time you get cook recipe Jason's Chicken Rolatini with 9 ingredients and 7 steps. Below this is how to make it, please carefully carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 9 ingredients and 7 stages of easy cooking Jason's Chicken Rolatini.

Ingredients all Jason's Chicken Rolatini

  1. Needed 3 : ps chicken breast.

  2. Prepare 1 : and 1half pounds riccata cheese.

  3. Prepare 1 pound : mozzarella cheese shredded.

  4. Needed 1 cup : parmesan cheese.

  5. Prepare : Italian seasoning and basil and 6 fresh garlic cloves.

  6. Needed : Salt and pepper.

  7. Needed 24 oz : jar marinara sauce.

  8. Prepare 1 can : diced tomatoes.

  9. Needed 1/3 cup : olive oil.

If all cooking materials Jason's Chicken Rolatini it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Process Cooking Jason's Chicken Rolatini

  1. Mix ricotta cheese Mozzarella cheese Parmesan cheese basil Italian seasoning salt pepper and chopped fresh garlic cloves in a bowl.

  2. Pound chicken breasts out and put mixture and each piece roll it up and stick a toothpick in to keep together.

  3. In a deep cake pan poor the third cup of olive oil the whole jar of marinara sauce and the can of diced tomato in.

  4. Play Stevie Road chicken breast in the pan spacing them evenly and cover with aluminum foil.

  5. Set oven at 350 degrees and cook covered 4 30 minutes.

  6. Take the pan out take the foil off cover it with mozzarella to taste put it back in the oven at 425 for 20 minutes.

  7. Take it out let it cool for 10 minutes get your family the adults get a glass of wine the kids get chocolate milk and Texas toast is always a plus.

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