Chicken Amore!

2011 Hungry Girl. All Rights Reserved.
Show: Hungry Girl Episode: Date Night
TOTAL TIME: 1 hr 5 min
Prep: 20 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 2 servings
LEVEL: Easy

ingredients

  • 1 large portabella mushroom cap, sliced
  • 2 (5-ounce) raw boneless skinless lean chicken breast cutlets, pounded to 1/2-inch thickness
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature
  • 1/3 cup jarred roasted red peppers, drainedand sliced
  • 6 large leaves fresh basil, plus more, for garnish
  • 1/2 cup creamy tomato soup with 4g fat or less per serving (recommended: Amy's Chunky Tomato Bisque)
  • 1/4 cup fat-free sour cream
  • 1/8 teaspoon Italian seasoning
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Directions

Preheat the oven to 350 degrees F.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushroom slices and cook them until softened, about 6 minutes, flipping the slices about halfway through cooking. Remove them from heat and set aside to cool.

Season chicken cutlets with salt, black pepper, and garlic powder. Lay the cutlets flat, side by side. Spread a cheese wedge over each cutlet and evenly top them with red peppers and basil. Place the mushroom slices horizontally over the basil.

One at a time, tightly roll the chicken cutlets up from the bottom and around the filling; secure with toothpicks. Place the chicken rolls in a baking pan sprayed with nonstick spray, seam sides down.

Cover the pan with foil, and bake in the oven for 20 minutes.

Carefully remove the foil and return the pan to the oven, uncovered, to bake until the chicken is cooked through, about 15 minutes.

Meanwhile, to make the sauce, combine tomato bisque, sour cream, and Italian seasoning in a microwave-safe bowl. Mix well.

Once the chicken is fully cooked, cover the sauce and microwave for 1 minute, and then stir well. Remove toothpicks from the chicken rolls, plate them, and evenly cover with the sauce.

Garnish with additional basil leaves and enjoy!

PER SERVING (1/2 of recipe, one stuffed cutlet with sauce): 271 calories, 4.5g fat, 720mg sodium, 13.5g carbs, 1g fiber, 8.5g sugars, 37.5g protein

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Newest Ratings and Reviews

Read all 4 reviews

  • on March 23, 2014

    Flag

    HG, your on a roll. I think every new dish I try I like even better than the next. This one has been a sort of system for us. We have been taking the chicken and pounding it then adding all kinds of different veggies just mixing things up. We used spinach instead of the basil last time. I love the sauce but we cut back the sour cream to just 1 tbsp. Thanks so much. I have now lost 20 pounds in about 4 weeks with you. Almost everything we eat comes from your cookbooks or your show. Go Girl.

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  • on April 05, 2013

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    This was so delicious! The sauce was a total surprise. Really creamy, but not high in fat. Love it!

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  • on July 31, 2012

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    This was really good...healthy but comforting...

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