Thursday, March 25, 2010

Cheese Stuffed Italian Chicken

Cheese Stuffed Italian Chicken

4 (4 ounce) skinless boneless chicken breast halves
1/8 teaspoon salt
3/4 teaspoon dried basil, divided
1/4 teaspoon crushed red pepper
1/4 cup minced green bell pepper
4 (3/4 ounce) part skim mozzarella cheese sticks
2 Tablespoons fat free Italian dressing
1/8 teaspoon paprika
1/4 cup dry breadcrumbs

Preheat oven to 400 degrees.

Place each chicken breast half between 2 sheets of heavy plastic wrap; pound to 1/4 inch thick. Sprinkle chicken evenly with salt, 1/4 teaspoon basil and crushed red pepper.

Sprinkle each with 1 Tablespoon minced bell pepper. Place 2 cheese sticks lengthwise down center.

Roll up jelly roll style. Brush rolls evenly with dressing.

Combine paprika and breadcrumbs; dredge breast rolls in breadcrumb mix, turning to coat. Place on a baking sheet coated with cooking spray seam side down. Lightly coat chicken rolls with cooking spray. Sprinkle evenly with remaining basil.

Bake at 400 degrees for 15 minutes or until done. Let stand 5 minutes before serving.

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