• 1 quart Whole milk ricotta
• 2 large Eggs
• ½ cup Parmesan cheese, grated
• 4 Tbsp Italian seasoning
• 8 cloves Garlic, chopped
• 1 medium Red onion, chopped small
• 4 cups Dei Fratelli Petite Diced Tomatoes
• 1 Tbsp Sea salt
• 1 Tbsp Red pepper flakes
• 1 Tbsp Pepper

• 1 15 oz can Dei Fratelli Tomato Puree
• 1 tsp Dried basil
• ½ Tbsp Sugar
• 1 pkg of Asiago cheese, thinly sliced
• 2-3 Tbsp Extra virgin olive oil
• 4 Tbsp Balsamic vinegar
• 2 Tbsp Merlot
• 6 Skinless boneless chicken breasts butterflied and pounded until between ½ and ¼ inch thick

Preparation:
To make sauce:
Sauté onions until sheer in olive oil. Add red pepper flakes and reserve ½ tablespoon of red pepper flakes for filling. Drain petite diced tomatoes and add to sauté. Add salt, pepper, basil, garlic and sugar. Let simmer for 10 minutes. Add balsamic vinegar and wine to mixture. Slowly stir in tomato puree. Let mixture simmer on low.

Filling:
Mix ricotta, parmesan, remaining ½ tablespoon of red pepper flakes, salt and pepper to taste. Spread filling on butterflied and pounded chicken breasts and roll up. Place in greased baking dish and cover with 2/3rds of marinara. Cover with slices of asiago cheese and bake covered for 40 minutes at 400 degrees. Uncover and bake until cheese is golden and bubbly. Serve over your favorite pasta with remaining sauce.

Serves 6-8