Stuffed Alfredo Chicken

• 4 boneless skinless chicken breasts
• 8 ounces ground mild Italian pork sausage
• 1 (1 1/4 ounce) envelope alfredo sauce mix
• 1 cup shredded mozzarella cheese
• 1 cup shredded parmesan cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup ricotta cheese
• 2 plum tomatoes, diced

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.
6. Spoon mixture evenly down center of each chicken breast, and roll up, jellyroll fashion.
7. Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. (Secure with toothpick if needed).
8. Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups mozzarella cheese mixture.
9. Bake at 350u0b0 for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes.
10. Cut chicken rolls into slices.
11. Serve with sauce; sprinkle evenly with diced tomatoes just before serving.

chicken breasts, italian pork sausage, alfredo sauce mix, mozzarella cheese, parmesan cheese, ricotta cheese, tomatoes

Taken from www.food.com/recipe/stuffed-alfredo-chicken-284979 (may not work)