Who new eating healthy could taste this good? 🙂 One of my friends, KT, told me that I had to try this dish. She said that her hubby and her loved it.
One Tiny Pink Kitchen has a bunch of healthy WW (Weight Watchers) recipes on her blog. I have printed off several to use in the near future. Here is her blog about this meal (whoa, I think I just figured out how to do links, yay!). I served the chicken with baked potatoes and a big salad.
Here is a picture from my kitchen.
Here is the recipe taken directly from the link above:
Italian Stuffed Chicken Breasts
(source: Kara @ WW)
4 – 4 oz. Boneless Skinless Chicken Breasts
1/8 tsp. Salt
3/4 tsp. Dried Basil – divided – I used about 2 tsp total
1/4 tsp. Crushed Red Pepper
1/4 cup Minced Green Bell Pepper – I omitted
4 (3/4 oz) Part-Skim Mozzarella Cheese Sticks
2 Tbsp. Fat-Free Italian Dressing
1/8 tsp. Paprika – I used 1 tsp
1/4 cup Dry Breadcrumbs
1 tsp fresh ground pepper
1 tsp garlic powder
1 tsp oregeno
Pound chicken to 1/4” thickness; sprinkle with salt, 1/4 tsp basil (I didn’t really measure) and crushed red pepper, and garlic powder. Sprinkle each breast with 1 Tbsp. minced bell pepper. Place 1 cheese stick lengthwise down the center; roll up jelly roll fashion. Brush rolls evenly with Italian dressing. Combine paprika and breadcrumbs, and a dash of oregeno and basil; dredge chicken breasts rolls in mixture, turn to coat. Place on a baking sheet coated with non-stick cooking spray – seam side down. Lightly coat with non-stick spray; sprinkle with remaining basil. Bake at 400 for 15 minutes or until done (mine took about 22 minutes). Let stand 5 minutes before serving.
4 servings = 5 POINTS each
So, being the cook that I am, I really didn’t follow this recipe per say. I didn’t have basil or oregeno so I just used italian seasoning. I didn’t have garlic powder, so I used garlic salt. I don’t like bell pepper chucks or crushed red pepper, so I left them out completely. Let me know what you think if you try it!