3/4 c. tomato juice
1 clove garlic, minced
1/4 tsp. oregano
1/4 tsp. marjoram
1/4 tsp. basil
Freshly ground black pepper
2 whole lg. chicken breasts, skinless and boneless
4 oz. low-fat cottage cheese
2 oz. Mozzarella cheese, shredded

In a 1 quart saucepan over medium heat, bring tomato juice, garlic, 3/4 of seasonings, and pepper to a boil. Reduce heat to low and simmer mixture 10 minutes, stirring occasionally. Meanwhile, on a cutting board with mallet or dull edge of French knife; pound chicken pieces to about 1/4 inch thickness and set aside.

In a small bowl, combine cottage cheese and remainder of seasonings. Spoon cheese mixture onto centers of breast, leaving a 1/2 inch edge all around. From a narrow end, roll each breast jelly roll fashion. In bottom of 10 x 6 inch baking dish, spoon half of the tomato juice mixture, then arrange chicken rolls seam side down. Spoon remaining tomato juice mixture over chicken rolls; top with Mozzarella cheese and bake at 350 degrees for about 45 minutes or until chicken is tender.

Terrific served with rice! Yield: 4 servings. Approximately 230 calories per serving.