| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 2 servings |
Ingredients
- 1 large portabella mushroom cap, sliced
- 2 (5-ounce) raw boneless skinless lean chicken breast cutlets, pounded to 1/2-inch thickness
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature
- 1/3 cup jarred roasted red peppers, drainedand sliced
- 6 large leaves fresh basil, plus more, for garnish
- 1/2 cup creamy tomato soup with 4g fat or less per serving (recommended: Amy’s Chunky Tomato Bisque)
- 1/4 cup fat-free sour cream
- 1/8 teaspoon Italian seasoning
Instructions
- Preheat the oven to 350 degrees F.
- Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushroom slices and cook them until softened, about 6 minutes, flipping the slices about halfway through cooking. Remove them from heat and set aside to cool.
- Season chicken cutlets with salt, black pepper, and garlic powder. Lay the cutlets flat, side by side. Spread a cheese wedge over each cutlet and evenly top them with red peppers and basil. Place the mushroom slices horizontally over the basil.
- One at a time, tightly roll the chicken cutlets up from the bottom and around the filling; secure with toothpicks. Place the chicken rolls in a baking pan sprayed with nonstick spray, seam sides down.
- Cover the pan with foil, and bake in the oven for 20 minutes.
- Carefully remove the foil and return the pan to the oven, uncovered, to bake until the chicken is cooked through, about 15 minutes.
- Meanwhile, to make the sauce, combine tomato bisque, sour cream, and Italian seasoning in a microwave-safe bowl. Mix well.
- Once the chicken is fully cooked, cover the sauce and microwave for 1 minute, and then stir well. Remove toothpicks from the chicken rolls, plate them, and evenly cover with the sauce.
- Garnish with additional basil leaves and enjoy!
Nutrition Facts
| Calories | 271 |
| Total Fat | 4.5 grams |
| Sodium | 720 milligrams |
| Carbohydrates | 13.5 grams |
| Dietary Fiber | 1 grams |
| Protein | 37.5 grams |
| Sugar | 8.5 grams |
Reviews
OMG! I grew up in a restaurant and I consider myself quite the gourmet but this is the most amazing dish. I have never felt compelled to write a review before. I prepared to the “T” and I don’tthink I ever want to eat chicken breast any other way! HG recipe? No one will ever know that this dish is low calorie, that’s why it makes sense to make for your Amore! My husband is skinny and I am not. I usually watch him eat everything while I eat salad with no dressing. With this recipe we both enjoy and he is none the wiser!
Absolutely the best! This was easy to prepare, moist and delicious, but the payoff was my husband thought it was spectacular!!
Ah-mazing!!! Not only is this absolutely delicious and low calorie, it actually took the amount of time stated in the recipe! I followed the recipe to the ‘t’. My husband is a big steak eater and I made this recipe a week before his birthday. I always ask what he would like to have for dinner on his birthday and this steak eater asked for Chicken Amore! Thank you so much for the recipe.
My husband didn’t even realize this was a low calorie recipe and my mother in law raved! It was very good and very easy to make!
Wow! I loved this recipe! I thought about using thin-sliced chicken breasts, but chose to purchase boneless breasts and pound them. I know that added calories, but I was fine with that. The flavor was amazing – mostly from the basil and the tomato/sour cream sauce. I thought that the cheese was non-existent. But, for 35 calories, do I really care? Overall, I would make this again.
This was great! I will definitely make again. I followed the recipe exactly as it was written. It was easy to assemble and the outcome was loved by all! (*I might put spinach in it next time. All this flavor and it was low cal, too!
This tasted very good with an excellent presentation. Really moist and reheated well. I didn’t have any Portabellos, so I used regular mushrooms, which were a little more difficult to roll. I think that I would like this recipe better with spinach in place of the basil and then a fresh salad on the side. It was easy, inexpensive to prepare and tasty. What more do you want from a recipe?
Delicious. I wasn’t sure if the tomato soup was supposed to be concentrate or reconstituted so I did 1/4 cup soup concentrate and 1/4 cup lowfat milk. Also I substituted nonfat plain Greek yogurt, and jalapeno peppers for the sour cream and roasted red peppers respectively. I didn’t want to throw out the stem of the mushroom so I chopped it finely, sauteed it and added it to the sauce.
This recipe is our newest favorite!! I’ve made it twice, the last with fresh baby bell peppers, baby spinach and it turned out fantastic!
Great recipe! I substituted cream cheese for the Laughing Cow Swiss cheese and it tasted great! Definitely a recipe I will cook again.