Cheese-Stuffed Italian Chicken

Ingredients

• 0.3 teaspoon pepper red crushed
• 0.8 teaspoon basil dried divided
• 0.3 cup breadcrumbs dry
• 0.3 cup bell pepper green minced
• 2 tablespoons dressing fat-free italian
• 0.1 teaspoon paprika 
• 3 ounce part-skim mozzarella cheese sticks 
• 0.1 teaspoon salt 
• 16 ounce chicken breast halves boneless skinless

Equipment

• baking sheet
• oven
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Preheat oven to 40
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
3. Sprinkle chicken evenly with salt, 1/4 teaspoon basil, and crushed red pepper.
4. Sprinkle each chicken breast half with 1 tablespoon minced bell pepper.
5. Place 1 cheese stick lengthwise down center.
6. Roll up jelly roll fashion.
7. Brush rolls evenly with Italian dressing.
8. Combine paprika and breadcrumbs; dredge chicken breast rolls in breadcrumb mixture, turning to coat.
9. Place on a baking sheet coated with cooking spray seam side down. Lightly coat chicken rolls with cooking spray.
10. Sprinkle evenly with remaining basil.
11. Bake at 400 for 15 minutes or until done.
12. Let stand 5 minutes before serving.