STUFFED MOZZERELLA CHICKEN BREASTS - 5 POINTS
- 4 – 4 oz. Boneless Skinless Chicken Breasts
- 1/8 tsp. Salt
- 3/4 tsp. Dried Basil – divided -
- 1/4 tsp. Crushed Red Pepper
- 1/4 cup Minced Green Bell Pepper
- 4 (3/4 oz) Part-Skim Mozzarella Cheese Sticks
- 2 Tbsp. Fat-Free Italian Dressing
- 1/8 tsp. Paprika
- 1/4 cup Dry Breadcrumbs
- 1 tsp fresh ground pepper
- 1 tsp garlic powder
- 1 tsp oregano
- Cooking Spray
I got this recipe from my weight watchers leader and it's one of our favorite recipes now. It's very cheesy and has lots of flavor.
4 – 4 oz. Boneless Skinless Chicken Breasts
1/8 tsp. Salt
3/4 tsp. Dried Basil – divided -
1/4 tsp. Crushed Red Pepper
1/4 cup Minced Green Bell Pepper
4 (3/4 oz) Part-Skim Mozzarella Cheese Sticks
2 Tbsp. Fat-Free Italian Dressing
1/8 tsp. Paprika
1/4 cup Dry Breadcrumbs
1 tsp fresh ground pepper
1 tsp garlic powder
1 tsp oregano
Pound chicken to 1/4” thickness; sprinkle with salt, 1/4 tsp basil (I didn't really measure), and crushed red pepper, and garlic powder. Sprinkle each breast with 1 Tbsp. minced bell pepper.
Place 1 cheese stick lengthwise down the center; roll up jelly roll fashion. Brush rolls evenly with Italian dressing. Combine paprika and breadcrumbs, and a dash of oregano and basil; dredge chicken breasts rolls in mixture, turn to coat.
Place on a baking sheet coated with non-stick cooking spray – seam side down. Lightly coat with non-stick spray; sprinkle with remaining basil.
Bake at 400 for 15 minutes or until done (mine took about 22 minutes). Let stand 5 minutes before serving.
4 servings = 5 POINTS each