CHICKEN TO DIE FOR

Chicken To Die For image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Soups

Number Of Ingredients 11

2 large fresh portabello mushrooms stems removed
4 - chicken breast halves, skinless & boneless, pounded to 1/2
1/4 teaspoon(s) salt & pepper
1/2 teaspoon(s) garlic powder
4 - wedges light spreadable swiss cheese (the laughing cow light), room temperature
12 large basil, fresh
1 can(s) creamy tomato soup or bisque, low fat
1/2 cup(s) sour cream, lite
1/4 teaspoon(s) italian seasoning
GARNISH:
- basil, fresh, chopped

Steps:

Preheat the oven to 350 degrees F.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushroom slices & cook them until softened, about 6 minutes, flipping the slices about halfway through cooking. Remove them from heat & set aside to cool.
Season chicken cutlets with salt, black pepper & garlic powder. Lay the cutlets flat, side by side. Spread a cheese wedge over each cutlet & evenly top them with basil. Place the mushroom slices horizontally over the basil.
One at a time, tightly roll the chicken cutlets up from the bottom & 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 & bake in the oven for 20 minutes.
Carefully remove the foil & 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 & Italian seasoning in a microwave-safe bowl. Mix well.
Once the chicken is fully cooked, cover the sauce & microwave for 1 minute & then stir well. Remove toothpicks from the chicken rolls, plate them & evenly cover with the sauce.
Garnish with additional basil leaves.
PER SERVING (1/4 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 WEIGHT WATCHERS POINTS PLUS: 6