Italian Stuffed Chicken

These were super easy to prepare and have great flavor! I found this recipe at One Tiny Pink Kitchen. As far as spices go, I don't really measure, I just eye it. It is my attempt to becoming more creative in the kitchen. Enjoy!


Italian Stuffed Chicken Breasts
(source: Kara @ WW)

4 – 4 oz. Boneless Skinless Chicken Breasts
1/8 tsp. Salt
3/4 tsp. Dried Basil – divided
1/4 tsp. Crushed Red Pepper (I know I used less than that)
1/4 cup Minced Green Bell Pepper (I didn't use)
4 (3/4 oz) Part-Skim Mozzarella Cheese Sticks
2 Tbsp. Fat-Free Italian Dressing
1/8 tsp. Paprika (I didn't have any)
1/4 cup Dry Breadcrumbs
1 tsp fresh ground pepper
1 tsp garlic powder
1 tsp oregano
Cooking Spray

Pound chicken to 1/4” thickness; sprinkle with salt, 1/4 tsp basil 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 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.