Wednesday, September 28, 2011

Stuffed Chicken over a Creamy Tomato Sauce

Chicken stuffed with veggies 'n cheese and then smothered in a creamy tomato sauce. So good!

2 boneless, skinless, thin chicken breast
squeeze of lemon juice
black pepper
garlic powder

 ½ cup baby Bella mushrooms
2 wedges The Laughing Cow Creamy Swiss cheese
6 pieces of roasted red peppers
6 fresh basil leaves

1/2 cup Cambell’s Tomato Bisque
1/4 cup sour cream
1/4 tsp. Italian seasoning

Preheat oven to 350 degrees.

Heat a little olive oil in a skillet. Add mushrooms and cook until softened. Season with salt and black pepper. Remove from heat and set aside.

Season chicken breasts, front and back, with lemon juice, salt, black pepper, and garlic powder. Spread a cheese wedge in the middle of each breast and evenly top with red peppers and basil. Place mushroom slices over the basil.

Tightly roll one end towards the center then fold over the other end. Secure with toothpicks. Place chicken rolls in a baking pan that is sprayed with nonstick cooking spray. Drizzle with a little olive oil.

Cover the pan with foil, and bake in the oven for 20 minutes.

Carefully remove foil and return pan to the oven, uncovered, and bake until the chicken is cooked through, about 15 minutes more. During the last 5 minutes, increase the temperature to 400 degrees to brown.

Meanwhile, to make the sauce, combine tomato bisque, sour cream, and Italian seasoning in a microwave-safe bowl. Mix well and cover with paper towel. Microwave sauce for 1 minute, and then stir well.

Add some sauce to each dinner plate. Remove toothpicks from chicken rolls and place on top of the sauce. Serve with any type of rice pilaf and roasted broccoli.

Source: Hungry Girl
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