Cheesy Chicken Rolls
Serve with fresh green beans or asparagus..

Servings: 4

• 4 (about 1 1/2 pound total) boneless, skinless chicken breast halves
• 1/2 cup (4 ounces) fat-free cream cheese
• 1/4 cup finely chopped red bell pepper
• 1/2 teaspoon snipped fresh rosemary*
• Nonstick cooking spray
• Coarsely ground black pepper
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons dry white wine**
• 1 tablespoon non saturated fat margarine
• 1 tablespoon snipped fresh chives
• 2 teaspoons cornstarch

Place each chicken breast half (boned side up) between 2 pieces of plastic wrap. Pound lightly with a meat mallet until chicken breast is very thin (about 1/8 inch thick). Remove the clear plastic wrap.

Top each chicken piece with 2 tablespoons of the cream cheese and 1 tablespoon of the chopped red bell pepper. Sprinkle with the rosemary. Fold in the sides. Roll up, jelly-roll style, pressing the edges to seal. Secure the rolls with wooden toothpicks, if needed.

Coat a large skillet with nonstick cooking spray. Cook the chicken rolls over medium high heat for 3 to 4 minutes or until lightly browned, turning to brown all sides. Remove to an 8 inch square baking dish. Sprinkle with coarsely fresh ground black pepper. Bake, uncovered, in 375 degree F oven for 25 to 30 minutes or until chicken is no longer pink.

While chicken bakes, in a small saucepan, combine the chicken broth, wine, and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in low saturated fat margarine. Serve over chicken rolls. Garnish with the snipped chives.

*Fresh Tarragon may be substituted for Rosemary if you prefer. May use 1/4 teaspoon dried rosemary or tarragon if fresh is not available.

** For a lemony sauce, substitute 1 tablespoon lemon juice for the wine.

Per Serving: 242 Calories; 4g Fat (15.3% calories from fat); 1g Saturated Fat; 45g Protein; 4g Carbohydrate; trace Dietary Fiber; 101mg Cholesterol; 363mg Sodium. Exchanges: 0 Grain (Starch); 6 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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