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Baked Herbed Chicken
It isn't fried chicken, but it's delicious and better for you. Fat-free cream cheese fills the baked chicken and the sauce uses reduced-sodium broth.
prep:
20 mins
bake:
25 mins
total:
45 mins
Servings:
4
Baked Herbed Chicken

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place each chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edge, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove the clear plastic wrap.

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  • Top each chicken piece with 2 tablespoons of the cream cheese and 1 tablespoon of the chopped sweet pepper. Sprinkle with the rosemary or tarragon. Fold in the sides. Roll up, jelly-roll style, pressing the edges to seal. Secure the rolls with wooden toothpicks, if necessary.

  • Coat a large skillet with nonstick cooking spray. Cook the chicken rolls over medium-high heat for 3 to 4 minutes or until lightly browned, turning to brown all sides. Remove to an 8x8x2-inch baking dish. Sprinkle with pepper. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes or until chicken is no longer pink.

  • Meanwhile, in a small saucepan, combine the chicken broth, wine or lemon juice, and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in butter or margarine. Serve over chicken rolls. Sprinkle with the snipped chives. Makes 4 servings.

Nutrition Facts

Per Serving:
237 calories; fat 8g; cholesterol 99mg; saturated fat 3g; carbohydrates 3g; protein 36g; sodium 190mg.
© Copyright 2021 midwestliving.com. All rights reserved. Printed from https://www.midwestliving.com 03/05/2021
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Baked Herbed Chicken
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