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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