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Roasted Red Pepper-stuffed Chicken Breasts
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Low cal: 
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Angie Condra of Acworth gives credit to her husband's cousin Beth McCamy for inspiring her rolled-chicken recipe, which combines cream cheese and roasted red peppers in the filling.
Condra's original recipe used only three ingredients: chicken, cream cheese and roasted peppers. I added other enhancements to boost the filling, incorporating fresh chives and a sprinkle of garlic powder for a little zing. You can substitute other herbs or seasonings as you prefer.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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4 boneless, skinless chicken breasts
1 (3-ounce) package cream cheese, softened
2 large bottled roasted red bell peppers, patted dry and coarsely chopped
1 tablespoon chopped chives
Garlic powder, to taste
Instructions:
Preheat oven to 350 degrees.
Pound the chicken until 1/4 inch thick. Sprinkle with salt and pepper.
In a bowl, combine cream cheese and red peppers. Stir in chives and sprinkle with garlic powder to taste. Spread mixture on each chicken breast. Roll up the breasts and place, seam side down, in a baking dish. Bake for 25 minutes.
Pound the chicken until 1/4 inch thick. Sprinkle with salt and pepper.
In a bowl, combine cream cheese and red peppers. Stir in chives and sprinkle with garlic powder to taste. Spread mixture on each chicken breast. Roll up the breasts and place, seam side down, in a baking dish. Bake for 25 minutes.
Notes:
To save time pounding, look for packaged "thin sliced" chicken breasts. To add color, run briefly under the broiler before serving. You can also combine the cream cheese and peppers by pulsing them in a food processor.
Nutrition:
Per serving: 206 calories (percent of calories from fat, 40), 28 grams protein, 2 grams carbohydrates, 1 gram fiber, 9 grams fat (5 grams saturated), 89 milligrams cholesterol, 137 milligrams sodium.
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