3/4 c. tomato juice
1 clove galric, minced
1/4 tsp. oregano
1/4 tsp. marjoram
1/4 tsp. basil
Freshly ground black pepper
2 whole large 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's of seasonings and pepper to 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 small bowl combine cottage cheese and remainder of seasonings. Spoon cheese mixture onto centers of breast, leaving 1/2 inch edge all around. From narrow end roll each breast, 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. Bake at 350 degrees for 45 minutes or until tender.