Stuffing

7 ounces nonfat or low-fat ricotta cheese
2 ounces goat cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried, crumbled

Sauce

8-ounce can no-salt-added tomato sauce
2 teaspoons salt-free Italian herb seasoning
1 ½ teaspoons chopped fresh oregano or ½ teaspoon dried, crumbled
1 clove garlic, minced, or ½ teaspoon bottled minced garlic
¼ to ½ teaspoon salt
1/8 teaspoon freshly ground black pepper

4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat removed

Preheat oven to 350° F. Spray a 1-quart casserole dish lightly with vegetable oil spray. Set aside. In a small bowl, combine the stuffing ingredients. Set aside. In another small bowl, combine the sauce ingredients. Set aside.Rinse chicken breasts and pat dry with paper towels. Place breasts smooth side up between 2 sheets of plastic wrap. Using a tortilla press or the smooth side of a meat mallet, lightly flattening the breasts, being careful not to tear the meat. Spoon about one quarter of the stuffing lengthwise down the middle of each breast. Starting with the short end, roll up the breast jelly-roll style. Place the breast in the prepared casserole dish, seam side down (no need to secure with toothpicks). Repeat with the other breasts.
Spoon sauce over breasts. Bake, covered, for 40 to 45 minutes, or until chicken is cooked through. Makes 4 servings.