Cheese-Stuffed Italian Chicken

Oxmoor House
4 servings (serving size: 1 chicken breast roll)


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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
Cooking spray


Prep: 10 Minutes
Cook: 15 Minutes
Stand: 5 Minutes

Preheat oven to 400°.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.

Sprinkle chicken evenly with salt, 1/4 teaspoon basil, and crushed red pepper.

Sprinkle each chicken breast half with 1 tablespoon minced bell pepper. Place 1 cheese stick lengthwise down center. Roll up jelly roll fashion. Brush rolls evenly with Italian dressing.

Combine paprika and breadcrumbs; dredge chicken breast rolls in breadcrumb mixture, 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° for 15 minutes or until done. Let stand 5 minutes before serving.

Created date

March 2010

Nutritional Information

Calories 221
Fat 6.5 g
Satfat 3.2 g
Protein 32.6 g
Carbohydrate 7.0 g
Cholesterol 81 mg
Iron 1.4 mg
Sodium 495 mg
Caloriesfromfat 27 %
Fiber 0.5 g
Calcium 150 mg