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| INGREDIENTS |
| 4 |
(6 ounce) boneless, skinless chicken breasts |
| ⅛ tsp. |
salt (optional) |
| ¾ tsp. |
dried basil |
| ¼ tsp. |
red pepper flakes |
| ¼ cup |
red pepper, seeded and minced |
| 4¾ oz. |
low fat, string cheese |
| ¼ cup |
fat free Italian salad dressing (preferably Paul Newman) |
| ⅛ tsp. |
paprika |
| ½ cup |
dry plain bread crumbs |
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| RECIPE |
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Preheat oven to 400°F.
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Mix together salt, basil, red pepper flakes and minced bell pepper.
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One at a time, place each chicken breast in large heavy zip-lock bag with 1 teaspoon water and pound to ¼ inch thickness using a meat mallet or heavy skillet.
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After each breast is pounded, remove from bag, place on foil lined baking sheet and sprinkle with salt and basil mixture, set aside until all chicken has been pounded.
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Place one string cheese down center of each breast and roll up jelly-roll fashion, leaving them on the baking sheet.
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Mix together on separate plate bread crumbs and paprika.
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Dip each breast in salad dressing and roll in breadcrumb mixture, place back on baking sheet, spray with cooking spray and bake at 400°F for 20 minutes or until chicken is cooked through.
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| SERVING SUGGESTION |
SERVING SIZE:
1 breast half
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
260 |
|
| Total Fat |
5 g |
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| Sodium |
750 mg |
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| Total Carbohydrates |
14 g |
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| Fiber |
1 g |
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| Protein |
38 g |
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