JAMES ROTH RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 1/2 cup Italian cheese blend, garlic, basil, and oregano in a bowl. Combine Parmesan cheese and bread crumbs in a separate bowl.
• Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Lightly pound chicken to flatten. Fill each chicken breast with Italian cheese blend mixture and close like a book over the filling. Coat the outside of each chicken breast with egg; press bread crumb mixture over egg layer to coat each chicken breast. Arrange chicken breasts in a 9x13-inch baking dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.

Steps:

• Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.
• Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.
• Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.
• Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.
• Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
• Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.
• Stir in sour cream; add noodles, mix well and garnish with parsley if desired.