Kalamata Stuffed Chicken with Roasted Pepper Cream








6 skinless boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
2 oz. Sharp Cheddar, grated (1/2 cup)
1/2 whole wheat dry breadcrumbs
Cooking Spray
1 (7oz.) jar roasted red bell peppers, drained and patted dry
1/2 cup Plain Greek style Yogurt
1/4 teaspoon salt
Mixed salad greens

Preheat oven to 350 F
Place chicken between two sheets plastic wrap: pound with meat mallet or heavy pan to flatten. Uncover and sprinkle evenly with salt and peppers.
Sprinkle cheese and olives evenly onto center of each chicken breast; roll up, jellyroll-style and secure with wooden toothpicks. Dredge chicken rolls in breadcrumbs.
Place rolls seam-side down on baking sheet coated with cooking spray; lighty coat with cooking spray. Bake for 25-30 minutes or until chicken is cooked all the way to center
Meanwhile, pulse red peppers in food processor until pureed; add yogurt and salt, pulshing just untilsmooth. Refrigerate until ready to serve.
Remove chicken from oven and remove toothpicks. Let cool slightly. Slice; into 1-in. thick slices; arrange over salad green and serve with red bell peppers sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *