Chicken breasts to the three cheeses with tomato sauce

If you are looking for a way to surprise your family, and watch your economy be sure to try this recipe.

Ingredients

• 2 chicken breast halves, skinned and seeded, sliced ​​in half lengthwise and flattened to ¼ inch thick
• ¼ cup shredded mozzarella Axaca or approx. 1 oz.
• ¼ cup shredded Monterey Jack cheese approx. 1 oz.
• 4 tablespoons olive oil
• ¼ cup chopped onion
• 2 cloves garlic, minced
• 1 jar (1 lb. 10 oz.) Pasta Sauce (pasta sauce) Ragu ® Old World Style ® Traditional
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chile de arbol crushed

Preparation

Preheat to 350 ° hon. Season chicken with salt and pepper and place over cheese on half of each piece. Fold the short ends in, and roll the chicken breasts squeezing them well. Tie them with string so they do not unroll. In a 12-inch skillet heat two tablespoons of olive oil and brown the chicken. Place in a square pan, 8-inch baking dish and bake for 12 minutes or until cooked through. In addition, heat the remaining olive oil in four-liter saucepan over medium heat and fry the onion and garlic, stirring Occasionally, for three minutes or until soft. Add the pasta sauce. Bring to a boil over high heat. Lower the heat to simmer, add the rosemary and chile and let it heat through the sauce. Serve chicken with sauce and garnish, if desired, with Parmesan cheese.

Servings: 4

Preparation time:  15 min

Cooking time:  22 min

Ready in:  37 min

Country:  Italy

Season / Occasion: All year

Main Ingredient:  Poultry