Cheese-stuffed Italian Chicken Recipe

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Cheese-Stuffed Italian Chicken

Nancy Kellermann


I got this recipe from a WW cookbook years ago. I was looking for recipes that were kid friendly and easy to make on a week night. Became a family favorite and a weekly rotation in the menu. I would fix it with garlic mashed potatoes and salad.

★★★★★ 1 vote
10 Min
15 Min


4- 4 oz
chicken breast halves, skinless and boneless
1/8 tsp
sat (optional, i omit it)
3/4 tsp
basil, dried divided
1/4 tsp
crushed red pepper
1/4 c
green or red bell peppers, minced
4-3/4 oz
part-skim mozzarella cheese sticks
2 Tbsp
fat-free italian dressing
1/8 tsp
1/4 c
dry breadcrumbs, i use italian seasoned
cooking spray


1Preheat 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.

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, Healthy