Yield: 6 servings

1 small onion, sliced
1 garlic clove, minced
3/4 cup thinly sliced carrots
1/2 cup thinly sliced celery
1/2 cup sliced fresh mushrooms
1 can (6 ounces) tomato paste
1 can (8 ounces) tomatoes, diced and undrained
1-1 /2 teaspoons Italian seasoning, divided
1 teaspoon sugar
6 boneless skinless chicken breast halves (1-1/2 pounds)
1/2 cup light ricotta cheese
1/4 cup sliced green onions
2 tablespoons grated Parmesan cheese Dash pepper
1/2 cup part-skim mozzarella cheese
Hot cooked pasta, optional

In a large saucepan coated with nonstick cooking spray, saute onion, garlic, carrots, celery and mushrooms until onion is tender. Add tomato paste, tomatoes, 1 teaspoon Italian seasoning and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Meanwhile, flatten chicken breasts to 1/4-in. thickness. Combine ricotta, green onions, Parmesan, pepper and remaining Italian seasoning; spoon onto chicken breasts. Roll up; place seam side down in an 8-in. square baking dish. Pour sauce over chicken. Bake, uncovered, at 375° for 25-30 minutes or until the chicken is tender. Sprinkle with mozzarella cheese; let stand until melted. Serve over pasta if desired.