Cheese-Stuffed Italian Chicken
4- 4 ozchicken breast halves, skinless and boneless
1/8 tspsat (optional, i omit it)
3/4 tspbasil, dried divided
1/4 tspcrushed red pepper
1/4 cgreen or red bell peppers, minced
4-3/4 ozpart-skim mozzarella cheese sticks
2 Tbspfat-free italian dressing
1/4 cdry breadcrumbs, i use italian seasoned
How to Make Cheese-Stuffed Italian Chicken
- Preheat oven to 400 degrees.
Place each chicken breast between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or rolling pin.
Sprinkle chicken evenly with salt, 1/4 teaspoon basil, and crushed red pepper. Then sprinkle the chicken with the minced bell pepper. Place 1 cheese stick lengtwise down center. Roll up jelly roll fashion. Brush rolls evenly with Italian dressing.
Combine paprika and breadcrumbs; dredge chicken breast rolls in breadcrumb mixture, turning to coat. Place on a baking sheet coated with cooking spray seam side down. Lightly coat chicken rolls with cooking spray. Sprinkle evenly with the remaining basil.
Bake at 400 degrees for 15 minutes or until done. Let stand 5 minutes before serving.