Chicken Rolls Stuffed with Peppers the Editors of Publications International, Ltd.
Makes 4 servings
|4||boneless skinless chicken breast halves (about 1-1/4 pounds)|
|1/2||teaspoon onion powder|
|1/4||teaspoon garlic powder|
|2||cups thin red, yellow and/or green bell pepper strips|
|1-1/2||teaspoons olive oil, divided|
|1/4||teaspoon dried oregano leaves|
|1/4||teaspoon dried thyme leaves|
|1/8||teaspoon black pepper|
|1||tablespoon grated Romano cheese|
|1||tablespoon fine dry bread crumbs|
- Preheat oven to 350°F. Pound chicken breasts between two sheets of waxed paper with flat side of meat mallet to about 1/4-inch thickness. Store chicken in refrigerator until needed.
- Combine water, onion powder and garlic powder in small saucepan; bring to a boil over high heat. Add bell peppers; return to a boil. Reduce heat to medium-low. Simmer, covered, 2 to 3 minutes or until bell peppers are crisp-tender. Drain.
- Combine 1/2 teaspoon oil, oregano, thyme and black pepper in small bowl. Spread mixture over one side of flattened chicken breasts; arrange bell peppers on top. Roll up chicken; secure with toothpicks or metal skewers. Place chicken, seam side down, in ungreased 8-inch square baking dish. Brush chicken with remaining 1 teaspoon oil.
- Combine Romano cheese and bread crumbs in small cup; sprinkle over chicken. Bake, uncovered, 20 to 25 minutes or until chicken is golden brown and no longer pink in center. Remove toothpicks before serving.
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||26 %|
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