See Also: Chicken Rolls Stuffed with Peppers(recipes)
Lighter Stuffed Peppers(recipes)
Stuffed Sweet Peppers(recipes)
Stuffed Summer Peppers(recipes)
Southwestern Stuffed Peppers(recipes)
Stuffed Bell Peppers(recipes)
Stuffed Baby Peppers(recipes)
Mexican Stuffed Peppers(recipes)
Chili-Stuffed Poblano Peppers(recipes)
Tuna Salad Stuffed Sweet Red Peppers(recipes)

Chicken Rolls Stuffed with Peppers (recipes)




Yield: Makes 4 servings



Ingredients:



4boneless skinless chicken breast halves (about 1-1/4 pounds)

1cup water

1/2teaspoon onion powder

1/4teaspoon garlic powder

2cups thin red, yellow and/or green bell pepper strips

1-1/2teaspoons olive oil, divided

1/4teaspoon dried oregano leaves

1/4teaspoon dried thyme leaves

1/8teaspoon black pepper

1tablespoon grated Romano cheese

1tablespoon fine dry bread crumbs









Preparation:





1.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.2.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.3.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.4.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:







Serving Size:







Fiber

2 g







Carbohydrate

9 g







Cholesterol

76 mg







Saturated Fat

2 g







Total Fat

6 g







Calories from Fat

26 %







Calories

209







Protein

29 g







Sodium

119 mg









Dietary Exchange:







Vegetable

1-1/2







Meat

3