Chicken Rollatini with Broccoli & Ricotta

It is absolutely ridiculous that EVERY school in NYC was closed today except for mine. There was no way I was getting to school today. My street and driveway weren't even plowed until around noon.

For lunch I definitely wanted to have some of the mozzarella from class yesterday. I decided to make a quesadilla with a sun-dried tomato wrap, the mozz, a sprinkle of Italian seasoning and crushed red pepper, and some tomato slices. I put it in the panini grill and then drizzled it with reduced balsamic vinegar:
I made the mistake of eating this in front of my brother, so as soon as I finished I had to make another one for him. I added some ham in his quesadilla and he LOVED it! Next, I had to feed my hungry dad. I made him an omelet with the mozz and some ham. I made the mistake of letting my brother see me make this, so I had to make another for him (he's a hungry boy).. So, basically I spent the majority of the afternoon feeding the boys.

Before I knew it, it was time to plan out dinner. Snow days are especially fun because I had to figure out a dinner with whatever we had on hand. I knew we had chicken breasts, so I searched the fridge for some other ingredients.

I started out with a basic tomato sauce:
1. Saute 1-2 cloves of minced garlic and 1/2 an onion in olive oil until soft and translucent.
2. Add 1 15oz. can fire-roasted diced tomatoes. Bring to a boil and reduce to a simmer.
3. Season with salt, cracked pepper, and dried oregano.
4. Add fresh basil leaves at the end.

I decided to make a "chicken rollatini", so I made a filling with some part-skim ricotta, chopped broccoli (frozen and thawed), and minced sun-dried tomatoes (I used some that I got from Rome back in October). The tomatoes were pretty salty, even after I rinsed them, so I only added some cracked black pepper to the filling.

I sliced each chicken breast (I used 2 packages) and pounded them out. I added a bit of filling to each (with a sprinkle of parmesan) and rolled it up. I seasoned the chicken with salt, pepper, and a seasoning blend. Then, I coated the bottom of a casserole dish with some of the tomato sauce, placed the chicken roll-ups seam side down, and spooned the rest of the sauce on top. It baked in a 350 degree oven for 30 minutes and was perfect!
I served it over toasted whole-wheat Israeli cous cous mixed with onions and parmesan:

I made an extra chicken rollatini for my mom that was rolled with some roasted veggies (that she roasted earlier on in the week). She had hers over a salad:

I usually have my mom's version of a meal, but today I had the boy version. I loved the cheesy broccoli filling inside the chicken!

Unfortunately, I had to miss my wine class today too. I at least get to make it up at some point!
Hope everyone has a wonderful weekend!