This is a Hungry Girl recipe and OMG, it is sooooo good! And great on the PointsPlus values!!! I used regular mushrooms. You could pretty much stuff the chicken breasts with anything. Funny, my husband loved, loved, loved the sauce and it was just a can of tomato soup and FF sour cream! Definitely a keeper and repeater!!!
Your friend from Washington,
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*
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, room temperature
1/3 cup jarred roasted red peppers, drained and sliced
6 large leaves fresh basil, or more for garnish
1/2 cup creamy tomato soup with 4g fat or less per serving (like Amy’s 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 the slices about halfway through cooking. Remove 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 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 foil and return pan to the oven, uncovered, to bake until the chicken is cooked through, about 15 minutes.
Meanwhile, to make the sauce, combine tomato soup, 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; stir well. Remove toothpicks from the chicken rolls, plate them, and evenly cover with the sauce.
Garnish with additional basil leaves, if you like, and enjoy!
MAKES 2 SERVINGS