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STUFFED ITALIAN CHICKEN BREASTS
4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
grated Parmesan cheese
1 bunch green onions, sliced
2 teaspoons minced garlic, jar
1/3 cup chopped mushrooms
1/2 cup roasted red bell peppers*
shredded mozzarella cheese
grated Parmesan cheese
salt and pepper to taste
olive oil
PURE

• Preheat oven to 350 degrees.
• Spray baking dish with PURE.
• In a large skillet melt butter.
• Add onions and garlic. Saute until translucent and fragrant. Add mushrooms and cook until tender.
• Slice each chicken breast almost in half lengthwise, making sure they are attached on one side. Opened and laid flat, the chicken breast should resemble a butterfly.
• Place between two sheets of wax paper, and pound flat, about 1/4 inch.
• Combine Parmesan cheese with Italian seasoning, and sprinkle over chicken breasts.
• At one end of each breast, place 2-3 strips of roasted pepper.
• Add 1/4 cup of onion mixture to each chicken breast.
• Top with some shredded Mozzarella cheese.
• Roll each breast up, starting on the side with the peppers and cheese and secure with a silicone band.
• Place in prepared baking dish.
  
• Season chicken rolls with salt and pepper to taste, and drizzle with olive oil.
• Bake in preheated oven for 15 minutes.
• Set oven to broil, and continue cooking for 5 to 10 minutes.
• Remove from oven.
• Remove bands and ENJOY!

*I like to make these fresh, but jarred peppers are fine as long as they are drained well.

Sorry guys no pictures, the camera was still packed.