STUFFED RANCH CHICKEN

Stuffed Ranch Chicken image

My husband and I are trying to eat healthier, so I keep on the lookout for light, flavorful foods that serve two. Stuffed with red pepper, green onion and creamy ranch dressing, this supper is a winner. -LaDonna Reed of Ponca City, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 8

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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

Steps:

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. , 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., 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.

Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 339mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges