Chicken Rolls Stuffed with Peppers
the Editors of Publications International, Ltd.
Yield
Makes 4 servings
Ingredients
4 | boneless skinless chicken breast halves (about 1-1/4 pounds) |
1 | cup water |
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 |
Preparation
- 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.
Nutritional Information
Calories | 209 |
Calories from Fat | 26 % |
Total Fat | 6 g |
Saturated Fat | 2 g |
Cholesterol | 76 mg |
Carbohydrate | 9 g |
Fiber | 2 g |
Protein | 29 g |
Sodium | 119 mg |
Dietary Exchange
Vegetable | 1-1/2 |
Meat | 3 |
Check out more recipes for Italian
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