fresh portabello mushrooms stems removed
chicken breast halves, skinless & boneless, pounded to 1/2
salt & pepper
wedges light spreadable swiss cheese (the laughing cow light), room temperature
creamy tomato soup or bisque, low fat
sour cream, lite
basil, fresh, chopped
1Preheat the oven to 350 degrees F.
2Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushroom slices & cook them until softened, about 6 minutes, flipping the slices about halfway through cooking. Remove them from heat & set aside to cool.
3Season chicken cutlets with salt, black pepper & garlic powder. Lay the cutlets flat, side by side. Spread a cheese wedge over each cutlet & evenly top them with basil. Place the mushroom slices horizontally over the basil.
4One at a time, tightly roll the chicken cutlets up from the bottom & around the filling; secure with toothpicks. Place the chicken rolls in a baking pan sprayed with nonstick spray, seam sides down.
5Cover the pan with foil & bake in the oven for 20 minutes.
6Carefully remove the foil & return the pan to the oven, uncovered, to bake until the chicken is cooked through, about 15 minutes.
7Meanwhile, to make the sauce, combine tomato bisque, sour cream & Italian seasoning in a microwave-safe bowl. Mix well.
8Once the chicken is fully cooked, cover the sauce & microwave for 1 minute & then stir well. Remove toothpicks from the chicken rolls, plate them & evenly cover with the sauce.
9Garnish with additional basil leaves.
10PER SERVING (1/4 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
WEIGHT WATCHERS POINTS PLUS: 6