This recipe is courtesy of Hungry Girl. Some of her ideas are hit and miss, but this one is definitely one of the best. It's also pretty easy to make.
Ingredients
1 large portabella mushroom cap, sliced (or several small ones sliced)
Two 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/2-inch thickness
1/8 tsp. salt
1/8 tsp. black pepper
1/8 tsp. garlic powder
2 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
1/3 cup jarred roasted red peppers, drained and sliced
6 large leaves fresh basil, or more for garnish
1/2 cup creamy tomato soup with 4g fat or less per serving (like Amy's Chunky Tomato Bisque)
1/4 cup fat-free sour cream (Or fat free Greek yogurt, which is what I use)
1/8 tsp. Italian seasoning
Two 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/2-inch thickness
1/8 tsp. salt
1/8 tsp. black pepper
1/8 tsp. garlic powder
2 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
1/3 cup jarred roasted red peppers, drained and sliced
6 large leaves fresh basil, or more for garnish
1/2 cup creamy tomato soup with 4g fat or less per serving (like Amy's Chunky Tomato Bisque)
1/4 cup fat-free sour cream (Or fat free Greek yogurt, which is what I use)
1/8 tsp. Italian seasoning
Directions
Preheat oven to 350 degrees.
Season chicken cutlets with salt, black pepper, and garlic powder. Lay the cutlets flat, side by side. Spread a cheese wedge over each cutlet and evenly top with red peppers and basil. Place the mushroom slices horizontally over the basil.
One at a time, tightly roll the chicken cutlets up from the bottom and around the filling; secure with toothpicks. Place the chicken rolls in a baking pan sprayed with nonstick spray, seam sides down.
Cover the pan with foil, and bake in the oven for 20 minutes.
Carefully remove foil and return pan to the oven, uncovered, to bake until the chicken is cooked through, about 15 minutes.
Meanwhile, to make the sauce, combine tomato soup, sour cream, and Italian seasoning in a microwave-safe bowl. Mix well.
Once the chicken is fully cooked, cover the sauce and microwave for 1 minute; stir well. Remove toothpicks from the chicken rolls, plate them, and evenly cover with the sauce.
Garnish with additional basil leaves, if you like, and enjoy!
I have a picture I took of the finished product, but trust me when I say it doesn't do it justice. So, a good picture is forthcoming!
HG stats:
PER
SERVING (1/2 of recipe, one stuffed cutlet with sauce): 271 calories,
4.5g fat, 720mg sodium, 13.5g carbs, 1g fiber, 8.5g sugars, 37.5g
protein -- PointsPlus® value 6*
