Stuffed Ranch Chicken

Name: Stuffed Ranch Chicken
Ingredients: 1 bacon strip, cut in half lengthwise; 2 boneless skinless chicken breast halves (4 ounces each); 2 tablespoons fat-free ranch salad dressing; 3 tablespoons finely chopped fresh mushrooms; 3 tablespoons finely chopped sweet red pepper; 3 tablespoons finely chopped green onions; 2 teaspoons cornstarch; 6 tablespoons fat-free evaporated milk

8 ingredients

3 steps

Ingredients

1 bacon strip, cut in half lengthwise
2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons fat-free ranch salad dressing
3 tablespoons finely chopped fresh mushrooms
3 tablespoons finely chopped sweet red pepper
3 tablespoons finely chopped green onions
2 teaspoons cornstarch
6 tablespoons fat-free evaporated milk

Directions

1

In a small nonstick skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towel. Flatten chicken to 1/4-in. thickness; spread with ranch dressing. Top with mushrooms, red pepper and onions. Roll up and wrap a piece of bacon around each; secure with a toothpick if needed.
2

Place in a shallow 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or chicken juices run clear. Remove and keep warm. Remove toothpicks.
3

Strain pan juices. In a small saucepan, combine cornstarch and milk until smooth; stir in pan juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken.