1/2 c. shredded reduced-fat mozzarella cheese (2 oz)
1-2.5 oz jar of sliced mushrooms, drained
1/4 c. plain low-fat yogurt
1 tbsp snipped fresh clives and/or parsley
1 tbsp chopped pimiento
4 medium skinless, boneless chicken breast halves (1 lb)
salt
pepper
1 tbsp find dry bread crumbs
1/8 tsp paprika
1 tbsp plain low-fat yogurt
Instructions
For filling,in a small bowl combine cheese, mushrooms, the 1/4 c. yogurt, chives and/or parsley, and pimiento.
Rinse chicken; pat dry with paper towels. Place 1 chikcen breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with flat side of a meat mallet to 1/8 inch thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper.
Spoon one-fourth of cheese mixture onto the small end of each chicken breast. Fold in the sides and roll up. Arrange rolls, seam sides down, in a 2-quart square baking dish.
Combine bread crumbs and paprika. Brush chicken with the 1 tbsp yogurt; sprinkle with the crumb mixture. Bake, uncovered, in a 350 F oven about 25 minutes or until chicken is tender and no longer pink.
Serving
Suggestions
Corn and salad.
Originally Submitted
5/16/2011
4 Out of 5 from
1 reviews
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