Whether you call it stuffing or dressing, cooking chicken with a savory blend of vegetables, cheeses and seasonings turns an ordinary meal into one worthy of any special occasion.Prep time: 15 mins
Cook: 18 mins
Bake: 15 mins
Oven: 375° F
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 cup loosely packed fresh basil leaves
3 tbsp snipped oil-packed dried tomatoes
3 tbsp grated Parmesan cheese
2 tbsp olive oil
1 medium onion, sliced and separated into rings
1 red sweet pepper, cut into thin strips
1 cup quartered small white mushrooms
1/4 tsp crushed red pepper
1 14.5oz can diced tomatoes with basil, oregano, and garlic
1 tsp dried oregano, crushed
Hot cooked pasta
Grated parmesan cheese
Yield: 4 servings
PREPARATION
1. Place each chicken beast half between to pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
2. Divide basil leaves, dried tomatoes and 2 tablespoons of Parmesan cheese evenly among chicken pieces. Fold in the side edges; roll up from bottom edge. Secure with wooden toothpicks.
3. In a large ovenproof skillet, cook chicken rolls in hot oil over medium-high heat about 5 minutes or until light brown, turning once. Remove from skillet; set aside.
4. Add onion, sweet pepper, mushrooms, and crushed red pepper to skillet; cook for 5 minutes. Add tomatoes and oregano, cook 8 to 10 minutes or until vegetables are tender. Return chicken to skillet. Spoon some sauce over chicken; sprinkle with remaining 1 tablespoon cheese.
5. Bake in a 375° F oven about 15 minutes or until chicken is no longer pink. Remove toothpicks. Serve chicken and sauce with pasta.
NUTRITIONAL INFORMATION
Calories: 416
Fat: 11 G (Sat. 2g)
Chol: 86 MG
Sodium: 697 MG
Carbo: 36 G
Protein: 41 G
