Stuffed Alfredo Chicken

Ingredients

• 1.3 ounce alfredo sauce mix 
• 4  skinned and boned chicken breasts 
• 10 ounce pkt spinach frozen thawed drained chopped
• 8 ounces ground mild pork sausage italian
• 4 ounces parmesan cheese shredded
• 2  plum tomatoes diced
• 0.5 cup ricotta cheese 
• 4 ounces mozzarella cheese shredded

Equipment

• frying pan
• oven
• plastic wrap
• baking pan
• rolling pin
• meat tenderizer

Directions

1. 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.
2. 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.
3. Prepare Alfredo sauce according to package directions; set aside.
4. Combine shredded mozzarella and Parmesan cheeses.
5. 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.
6. Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups mozzarella cheese mixture.
7. Bake at 350 for 50 minutes to 1 hour or until chicken is done.
8. Let stand 10 minutes.
9. Cut chicken rolls into slices.
10. Serve with sauce; sprinkle evenly with diced tomatoes just before serving.
11. Note: For testing purposes only, we used McCormick Creamy Garlic Alfredo Pasta Sauce Blend.