Chicken Amore!

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 1 large portabella mushroom cap, sliced
  • 2 (5-ounce) raw boneless skinless lean chicken breast cutlets, pounded to 1/2-inch thickness
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature
  • 1/3 cup jarred roasted red peppers, drainedand sliced
  • 6 large leaves fresh basil, plus more, for garnish
  • 1/2 cup creamy tomato soup with 4g fat or less per serving (recommended: Amy's Chunky Tomato Bisque)
  • 1/4 cup fat-free sour cream
  • 1/8 teaspoon Italian seasoning
Directions
  • Preheat the oven to 350 degrees F.

  • Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushroom slices and cook them until softened, about 6 minutes, flipping the slices about halfway through cooking. Remove them from heat and set aside to cool.

  • 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 them 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 the foil and return the pan to the oven, uncovered, to bake until the chicken is cooked through, about 15 minutes.

  • Meanwhile, to make the sauce, combine tomato bisque, 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, and then stir well. Remove toothpicks from the chicken rolls, plate them, and evenly cover with the sauce.

  • Garnish with additional basil leaves and enjoy!

  • 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


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