Stuffed and Rolled

I had some lasagna noodles in the pantry, so I decided to make rollatini instead of lasagna, just for a change. I usually like spinach in my lasagna, but I decided to go with artichokes tonight. They were great in the rollatinis!
I also had some sun dried tomatoes in the pantry, so I decided to stuff the chicken with them.
A little marinara tied the two together for a delicious meal! I also had some peas on the side, but JJ doesn't like peas, so they're not pictured.

Artichoke Rollatini and Sun Dried Tomato Stuffed Chicken

Rollatini:
6 whole wheat lasagna noodles
1 can artichoke hearts in water, drained very well and chopped
2 cups part skim ricotta
1 cup shredded 2% mozzarella
Salt and pepper
½ tsp. dried thyme


Marinara:
1 tbsp. extra virgin olive oil
1 yellow onion, minced
2 cloves garlic, minced
Salt and Pepper
1 5 oz. can Italian style tomato paste
1 28 oz. can crushed tomatoes
1 tsp. crushed red pepper flakes
1 tsp. dried Italian seasoning blend
10 torn basil leaves


Sundried Tomato Pesto:
2 tbsp. sun dried tomatoes
10 basil leaves
1 tbsp. tomato paste
1 tbsp. grated Parmesan cheese
2 tbsp. hot water
Salt and Pepper


Chicken:
2 chicken breasts, butterfiled
½ cup panko bread crumbs
¼ cup Italian style bread crumbs


Preheat oven to 375 degrees.
Bring a large pot of water to a boil. Drop in lasagna noodles.
Add olive oil, onions and garlic to a saucepot over medium. Season, add in tomatoes, and let simmer.
Mix ricotta, artichokes, ½ cup mozzarella, thyme, salt and pepper in a bowl. Set aside.
In a blender, puree pesto mixture.
Mix bread crumbs together on a plate. Open chicken outside down into the plate to cover in bread crumbs. Spoon half the pesto mixture into each chicken breast, close. Ladle ½ cup of the sauce into the bottom of a baking dish. Lay the chicken on top, and add a little more sauce over the top of the chicken. Sprinkle with mozzarella. Put chicken in the oven and bake for 30-35 minutes.
Lay the cooked noodles on a baking sheet or cutting board. Spoon ricotta mixture into each, roll up and lay in another baking dish with a ladle full of sauce in the bottom. Arrange all the rolls in, cover with more sauce and cheese. Place in the oven and bake for about 25 minutes, until cheese is bubbly and melted.