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| INGREDIENTS |
| 4 - 6 oz |
boneless, skinless chicken breasts |
| 1/8 tsp |
salt |
| 3/4 tsp |
dried basil |
| 1/4 tsp |
red pepper flakes |
| 1/4 cup |
red pepper, seeded and minced |
| 4 - 3/4 oz |
low fat, string cheese |
| 1/4 cup |
fat free Italian salad dressisng (preferably Paul Newman) |
| 1/8 tsp |
paprika |
| 1/2 cup |
dry plain bread crumbs |
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| RECIPE |
- Preheat oven to 400 degrees F.
- Mix together salt, basil, red pepper flakes and minced bell pepper.
- One at a time, place each chicken breast in large heavy zip-lock bag with 1 tsp water and pound to 1/4 inch thickness using a meat mallet or heavy skillet.
- 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.
- Place one string cheese down center of each breast and roll up jelly-roll fashion, leaving them on the baking sheet.
- Mix together on separate plate bread crumbs and paprika.
- Dip each breast in salad dressing and roll in bread crumb mixture.
Place back on baking sheet, spray with cooking spray and bake at 400 degrees 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 |
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| Calories |
260 |
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| 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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