- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 360.6
- Total Fat: 6.7 g
- Cholesterol: 130.0 mg
- Sodium: 1,115.8 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.6 g
- Protein: 54.2 g
Roasted red pepper and mushroom chicken breast roll-upsSubmitted by: MRSPLESSINGER
Introductionall of the flavor of a gourmet reataurant entree' with diet appeal all of the flavor of a gourmet reataurant entree' with diet appeal
2 8oz. boneless, skinless chicken breasts
2 red(or color of your choice) bell peppers
4 large mushrooms, chopped
2 wedges Laughing cow light garlic and herb cheese
1 can 98% fat free cream of mushroom soup
1 tbs. dried parsley flakes
1 tsp. chicken flavor soup base
1 clove minced garlic
Flatten the chicken breasts with a mallet. Season both sides with salt and pepper, to taste. In a small pan sprayed with non-stick fat free cooking spray, saute chopped mushrooms and 1/2 clove minced garlic until browned and tender. Spread one wedge of the cheese on one side of each chicken breast. Top with chopped mushrooms, then lay half of one of the roasted peppers on each breast (reserve other pepper for sauce). Roll each breast, and secure with toothpicks. Set chicken rolls into a greased baking pan, and bake at 375 for about 25 minutes.
While chicken is baking, place second red pepper in a blender or food processor and puree'. Combine puree'd pepper to soup, parsley, worcestershire, rest of garlic, chicken soup base, and salt and pepper to taste.
Check chicken, and when it is just done, turn oven to broil. Top chicken breasts with red pepper sauce and broil about 5 more minutes, until sauce is warmed through, and chicken is browned. Remove toothpicks.
Serve with a favorite steamed vegetable or salad, and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user MRSPLESSINGER.