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12 chicken cutlets

8 oz. neufchatel cheese, softened

8 oz fresh mushrooms

2 Tbsp. butter

3 Tbsp. Parmesan cheese

2 Tbsp. pesto sauce

1 jar pasta sauce or 2 c. homemade

Cook mushrooms in butter.  Salt if desired.

Mix neufchatel cheese, Parmesian and pesto.  Stir in mushrooms.

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Pour half jar (or 1 cup) pasta sauce in bottom of 13 x 9 baking dish.  Sprinkle with a little Parmesan.

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Pound chicken cutlets until 1/8″ thick.

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Divide cheese mixture into 12 equal portions.

Place cheese mixture on chicken cutlets and roll.

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Place chicken into dish with pasta sauce.

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Top with remaining sauce.

Sprinkle with a little Parmesan.

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Bake at 350 F for 40 minutes.

Sprinkle with shredded cheese, if desired.

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Continue to heat until cheese is melted.

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