Roasted Red Pepper Chicken

This was the "chicken experiment" of the night- and it turned out really nice. I'm not a big fan of peppers, actually I hate the green ones. I can tolerate the red and yellow ones and kind of like roasted red peppers. Peppers are so good for you with vitamin A, C fiber and even a bit of protein. They are very low in calories, no fat. When I was putting this dish together I envisioned it to be thicker, but the happy accident of a thinner sauce was a bonus.

Boneless, skinless chicken breasts- "de-gicked"
1/2 block (4oz) of light cream cheese
about 3 fire roasted red peppers (I used the jar kind "Del Destino" from Costco)
1/2 C parmesean cheese
Salt
Pepper
Granulated Garlic

In your Cuisinart, place the red peppers and zip them up. Add the cream cheese and parmesean cheese and blend until smooth. Add spices, and give it another whirl or two to blend.

Take your chicken breasts and pound out a bit. Spoon about 1 Tbs of red pepper mixture into the chicken, roll. Place filled chicken breasts in a 9 x 11 Pyrex dish that has been sprayed with cooking spray. Cover with remaining sauce and bake in a 350 degree oven for 35 minutes or until the internal temperature of the chicken reaches >170 degrees.

Serve over spaghetti noodles with the chicken breast in the middle, covered with sauce and a bit of parsley to make it look pretty. Don't forget your green veggie- we had steamed broccoli tonight and the sauce was excellent on the broccoli as well.