Roasted red pepper and mushroom chicken breast roll-ups
Nutritional Info
- 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
View full nutritional breakdown of Roasted red pepper and mushroom chicken breast roll-ups calories by ingredient
Introduction
all of the flavor of a gourmet reataurant entree' with diet appeal all of the flavor of a gourmet reataurant entree' with diet appealNumber of Servings: 2
Ingredients
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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
1tsp. worcestershire
1 tbs. dried parsley flakes
1 tsp. chicken flavor soup base
1 clove minced garlic
Directions
First roast the peppers. Set oven to broil. Wash and dry peppers, spray completely with fat free cooking spray. Place on cookie sheet on top rack of oven. Watch peppers closely, and turn peppers with tongs as each side starts to char. Don't allow to get too black. Remove to a large mixing bowl and cover right away with clear plastic wrap. Leave peppers for 20 minutes so that skins can steam off under the plastic. After twenty minutes, remove peppers carefully. Pull off stems, peel off skin, slice peppers open, and scrape out seeds and membranes. It's a somewhat lengthy process, but not hard and worth it. Roast a bigger batch of peppers and use the others on salads and sandwiches!
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.
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.