Chicken Rollatini

This delicious treat is great for those special occasions, or can be quickly prepared for a weeknight meal. It’s sure to become a family favorite!

3 Boneless, skinless chicken breast halves, about 6 oz. each
24 slices Genoa salami or sandwich pepperoni
6 slices Provolone cheese
18 Asparagus spears, trimmed to about 4-in. long
1 Jar (24 oz.) Classico® Tomato & Basil Pasta Sauce, or 3 cups
1/4 cup Shredded Parmesan or Romano cheese

1. Preheat oven to 350F. Slice each chicken breast in half and pound until about 1/4-in. even thickness. Season with salt and pepper if desired. Place 4 salami slices and one cheese slice on top of each piece of chicken. Place 3 asparagus spears in center of each and roll up, securing with a toothpick.

2. Spread 1/2 cup of Pasta Sauce evenly into bottom of an 11x7 baking dish. Arrange chicken in baking dish, spoon with remaining Pasta Sauce on top and sprinkle with shredded cheese. Bake uncovered for 30 to 40 minutes, or until cooked through. Remove toothpicks before serving.

Serves 6
Prep Time: 15 minutes
Cook Time: 40 minutes

TIP: To pound chicken, place meat between two pieces of plastic wrap. Starting in the center, pound meat with a mallet to reach an even thickness.

TIP: If desired, substitute Classico Tomato & Basil Pasta Sauce with Classico Marinara with Plum Tomatoes & Olive Oil Pasta Sauce.


Categories:
-Poultry
-Entree
-Lunch & Brunch
-Italian & Mediterranean
-Special Occasion
-Red Sauce


Italian Sausage Calzone

If you’re short on time, prepare calzone in advance, cover and refrigerate. When ready, brush with milk, sprinkle with Parmesan cheese and bake.

1 lb. Italian-style bulk sausage
1 Can (4 oz.) sliced mushrooms, drained
1 Can (4 oz.) sliced jalapenos, drained
1 Package (13.8 oz.) refrigerated pizza crust dough
1 cup Shredded four-cheese Italian-style blend
1 Jar (24 oz.) Classico® Tomato & Basil Pasta Sauce, or 3 cups
1 Tbsp. Milk
2 Tbsp. Grated or shredded Parmesan cheese

1. In a large skillet over medium heat, brown sausage for 4 to 6 minutes, or until cooked through, stirring occasionally. Stir in mushrooms and jalapenos, and remove from heat.

2. Preheat oven to 400 F. Coat a large baking sheet with nonstick cooking spray. Unroll dough onto baking sheet and carefully stretch to form a circle, about 12 to 14-in across. Layer meat mixture and shredded cheese on one half of crust, leaving 1-in. around the edge. Spoon half of Pasta Sauce on top, reserving other half for dipping sauce. Gently fold crust over the filling. Seal the edges by crimping with fingertips or pressing with a fork. Cut 2 to 3 slits on top of crust. Brush crust with milk and sprinkle with Parmesan cheese.

3. Bake for 20 to 25 minutes, or until crust is golden brown. Let stand for 5 minutes. Slice into 6 wedges and serve with reserved Pasta Sauce.

Serves 6
Prep Time: 15 minutes
Cook Time: 35 minutes

TIP: If preferred, add your favorite toppings such as sliced olives, hot pepper rings, roasted yellow peppers or sliced pepperoni.

TIP: If desired, substitute Classico Tomato & Basil Pasta Sauce with Classico Caramelized Onion & Roasted Garlic Pasta Sauce.

Categories:
-Pork & Lamb
-Entree
-Lunch & Brunch
-Italian & Mediterranean
-Traditional Favorites
-Red Sauce



Tuscan-style White Bean Soup

This robust soup is a meal in itself. Sprinkle with grated Parmesan cheese and serve with crusty Italian bread.

1 cup Diced ham or pancetta
1 cup Julienned carrots, cut into matchstick-sized strips
1 Small head of escarole, chopped, about 10 cups
4 Wyler’s Beef Bouillon Cubes
1 Jar (24 oz.) Classico® Tomato & Basil Pasta Sauce, or 3 cups
2 Cans (15 oz.) cannellini beans, drained and rinsed
1 cup Cooked ditalini pasta (optional)

1. In a large saucepan over medium heat, sauté ham, carrots and escarole for 4 to 5 minutes, or until escarole is lightly wilted, stirring occasionally. Add Bouillon Cubes and 3 cups of hot water, and bring to a boil. Stir in Pasta Sauce, reduce heat to medium low and simmer for 10 minutes. Add beans and pasta, and cook for additional 8 to 10 minutes, or until heated through, stirring occasionally.

Serves 6 (1-1/2 cups per serving)
Prep Time: 10 minutes
Cook Time: 30 minutes

TIP: If preferred, substitute fresh escarole with fresh spinach.

TIP: If desired, substitute Classico Tomato & Basil Pasta Sauce with Classico Italian Sausage with Peppers & Onions Pasta Sauce.


Categories:
-Pork & Lamb
-Soups, Stews & Chilis
-Entrée
-Lunch & Brunch
-Pasta & Rice
-Italian & Mediterranean
-One Pot Meal
-Red Sauce

Family meals serve many purposes, from proper nutrition to time spent together. For families that are juggling busy schedules that include work, school and extra-curricular activities, this time is more precious than ever. However those demands coupled with the current economy make meal planning even more challenging. The Balancing Act gives viewers some great solutions with the help of special guest Rania Harris. A chef and culinary expert, Harris shows viewers how versatile and affordable it is to make meals with Classico® Pasta Sauce. Fresh, quality ingredients, with a taste that is as good as homemade, this is the perfect basis for wholesome, easy-to-prepare family favorites.

Her delicious recipes include Chicken Rollatini, Italian Sausage Calzones and Tuscan White Bean Soup. For more great recipe ideas, visit www.classico.com.

Chicken Rollatini

This delicious treat is great for those special occasions, or can be quickly prepared for a weeknight meal. It’s sure to become a family favorite!

3 Boneless, skinless chicken breast halves, about 6 oz. each
24 slices Genoa salami or sandwich pepperoni
6 slices Provolone cheese
18 Asparagus spears, trimmed to about 4-in. long
1 Jar (24 oz.) Classico® Tomato & Basil Pasta Sauce, or 3 cups
1/4 cup Shredded Parmesan or Romano cheese

1. Preheat oven to 350F. Slice each chicken breast in half and pound until about 1/4-in. even thickness. Season with salt and pepper if desired. Place 4 salami slices and one cheese slice on top of each piece of chicken. Place 3 asparagus spears in center of each and roll up, securing with a toothpick.

2. Spread 1/2 cup of Pasta Sauce evenly into bottom of an 11x7 baking dish. Arrange chicken in baking dish, spoon with remaining Pasta Sauce on top and sprinkle with shredded cheese. Bake uncovered for 30 to 40 minutes, or until cooked through. Remove toothpicks before serving.

Serves 6; Prep Time: 15 minutes; Cook Time: 40 minutes

TIP: To pound chicken, place meat between two pieces of plastic wrap. Starting in the center, pound the meat with a mallet to reach an even thickness.

TIP: If desired, substitute Classico Tomato & Basil Pasta Sauce with Classico Marinara with Plum Tomatoes & Olive Oil Pasta Sauce.