Ingredients
4 boneless skinless chicken breast halves (6 ounces each)1 small onion, chopped1/4 cup chopped green pepper1/2 teaspoon canola oil3/4 cup seasoned bread crumbs1/4 cup water1/2 teaspoon poultry seasoning1/4 cup all-purpose flour3/4 teaspoon paprika1/4 teaspoon salt1/4 teaspoon pepperCooking sprayMUSHROOM SAUCE:1/2 pound sliced fresh mushrooms1/4 cup finely chopped onion2-1/2 teaspoons canola oil1 tablespoon all-purpose flour1/2 cup 2% milk1/2 cup reduced-fat sour cream1/4 teaspoon salt1/8 teaspoon pepper
Preparation
Flatten chicken to 1/2-in. thickness. For stuffing, in a small nonstick skillet coated with cooking spray, saute onion and green pepper in oil until tender. Transfer to a small bowl. Stir in the bread crumbs, water and poultry seasoning.
Place 1/4 cup stuffing over each chicken breast. Roll up from a short side and secure with toothpicks. In a shallow bowl, combine the flour, paprika, salt and pepper. Coat chicken in flour mixture.
Place seam side down in an 11x7-in. baking dish coated with cooking spray. Spritz chicken with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 170°. Discard toothpicks.
Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Whisk flour and milk; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in the sour cream, salt and pepper. Serve with chicken.
