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Categories:Viewed: 52 - Published at: 6 years ago
Ingredients
- 1 cup mushrooms chopped
- 1/4 cup chopped onion
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 wedges laughing cow Light Creamy Swiss cheese
- 10 ounces chicken breast cutlets boneless skinless, pounded to 1/2-inch thickness
- 1/8 teaspoon salt
Method
- Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
- Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms and onion until softened and lightly browned, about 6 minutes.
- Transfer cooked veggies to a medium bowl, and blot away excess moisture. Add onion powder, garlic powder, and cheese wedges, breaking the wedges into pieces as you add them. Stir until cheese has melted and coated the veggies.
- Season chicken cutlets with salt and pepper. Evenly divide veggie mixture between the centers of the cutlets.
- Roll up each cutlet over the mixture. If needed, secure with toothpicks. Place in the baking pan.
- Cover pan with foil, and bake for 20 minutes.
- Remove foil and bake until chicken is cooked through, about 15 minutes. Eat up!
