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*
Chicken stuffed with veggies 'n cheese and then smothered in a creamy tomato sauce? Prepare to fall HARD for this dish...
1 large portabella mushroom cap, 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
1/3 cup jarred roasted red peppers, drained
6 large leaves fresh basil
1/2 cup Amy's Organic Light in Sodium Chunky Tomato Bisque
1/4 cup fat-free sour cream
1/8 tsp. Italian seasoning
Preheat oven to 350 degrees.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushroom slices and cook until softened, about 6 minutes, flipping slices about halfway through cooking. Remove from heat and set aside.
Season chicken cutlets with salt, black pepper, and garlic powder. Lay cutlets flat with the length running left to right. Spread a cheese wedge over each cutlet and evenly top with red peppers and basil. Place mushroom slices horizontally over the basil.
One at a time, tightly roll chicken cutlets up from the bottom and around the filling; secure with toothpicks. Place chicken rolls in a baking pan sprayed with nonstick spray.
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 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 chicken is fully cooked, microwave sauce for 1 minute, and then stir well. Remove toothpicks from chicken rolls, plate them, and evenly cover with sauce. Enjoy!
MAKES 2 SERVINGS