Hungry Girl's Chicken Amore (Can Be Ww)
11 ingredients
17 steps
Ingredients
- 1 large portabella mushroom cap, sliced
- 2 boneless skinless chicken breasts, cutlets pounded to 1/2-inch thickness (5-oz. raw)
- 18 teaspoon salt
- 18 teaspoon black pepper
- 18 teaspoon garlic powder
- 2 wedges the laughing cow light creamy swiss cheese
- 13 cup jarred roasted red pepper, drained
- 6 large leaves fresh basil
- 12 cup amy's organic light in sodium chunky tomato bisque
- 14 cup nonfat sour cream
- 18 teaspoon italian seasoning
Directions
-
1Preheat oven to 350 degrees.
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2Bring a skillet sprayed with nonstick spray to medium-high heat on the stove.
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3Add mushroom slices and cook until softened, about 6 minutes, flipping slices about halfway through cooking.
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4Remove from heat and set aside.
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5Season chicken cutlets with salt, black pepper, and garlic powder.
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6Lay cutlets flat with the length running left to right.
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7Spread a cheese wedge over each cutlet and evenly top with red peppers and basil.
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8Place mushroom slices horizontally over the basil.
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9One at a time, tightly roll chicken cutlets up from the bottom and around the filling; secure with toothpicks.
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10Place chicken rolls in a baking pan sprayed with nonstick spray.
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11Cover the pan with foil, and bake in the oven for 20 minutes.
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12Carefully remove foil and return pan to the oven, uncovered, to bake until chicken is cooked through, about 15 minutes.
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13Meanwhile, to make the sauce, combine tomato bisque, sour cream, and Italian seasoning in a microwave-safe bowl.
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14Mix well.
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15Once chicken is fully cooked, microwave sauce for 1 minute, and then stir well.
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16Remove toothpicks from chicken rolls, plate them, and evenly cover with sauce.
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17Enjoy!
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