Chicken Italiano and Dill Rolls

This is a first timer recipe for me from the Guild House cookbook of Bakersfield. I modified the recipe for you and you may even want to double the filling mixture, super yummy! The sauce is very thick and rustic. A super hardy meal!
I added the dill roll recipe at the end as well, love these bad boys!
Chicken Italiano

6 chicken breasts, pounded thin
¾ c celery, thinly sliced
½ c mushrooms, thinly sliced
1 clove garlic, minced
7 oz. can chopped tomatoes, undrained
1 tsp sugar
½ c carrots, thinly sliced
1 small onion, sliced thin
8 oz tomato sauce
1 tsp Italian seasoning

¼ c ricotta cheese
3 Tblsp parmesan cheese
1 Tblsp green onion, sliced thin
½ tsp Italian seasoning
2 Tblsp mozzarella cheese, grated.

Combine sauce ingredients and bring to a boil, simmer uncovered for 20-30 minutes or until veggies are soft. Combine filling ingredients. Place 1 ½ Tblsp of mixture on pounded chicken breasts. Roll up and place seam side down in baking dish. Pour sauce over chicken rolls. Bake, covered at 350 for 45 minutes or until chicken is fully cooked. Place mozzarella cheese on top and bake another 5 minutes

Dill Rolls

2 pckgs yeast
2 tsp sugar
½ c warm water
2 Tblsp minced dry onion
1 Tblsp garlic powder
1 tsp baking soda
2Tblsp sugar
4 ½ c flour
2 c creamed cottage cheese, room temp. (I literally put cottage cheese in blender until smooth.)
2 Tblsp dill weed
1 tsp salt
2 eggs, beaten

Mix yeast and 2 tsp sugar. Add warm water. Stir and set aside until foamy. Combine room temp creamed cottage cheese with onion, garlic, dill, baking soda, salt, sugar, eggs and mix well. Add yeast mix and mix again. Add flour. Dough will be sticky. Knead 10 minutes. Put in greased bowl and let rise until double in size- about 1 ½ hrs. Punch down. Shape rolls into golf ball saze and bake in well-greased muffin pans at 350 for 15-18 minutes. Makes 3 dozen.