Cheesy Chicken Rolls
4 (about 1
1/2 pound total) boneless, skinless chicken breast halves
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.
** 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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