Cheese-Stuffed Italian Chicken

• 4 (4-ounce) skinless, boneless chicken breast halves
• 1/8 teaspoon salt
• 3/4 teaspoon dried basil, divided
• 1/4 teaspoon crushed red pepper
• 1/4 cup minced green bell pepper
• 4 (3/4-ounce) part-skim mozzarella cheese sticks
• 2 tablespoons fat-free Italian dressing
• 1/8 teaspoon paprika
• 1/4 cup dry breadcrumbs
• Cooking spray

1. Preheat oven to 400u0b0.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
3. Sprinkle chicken evenly with salt, 1/4 teaspoon basil, and crushed red pepper.
4. Sprinkle each chicken breast half with 1 tablespoon minced bell pepper. Place 1 cheese stick lengthwise down center. Roll up jelly roll fashion. Brush rolls evenly with Italian dressing.
5. Combine paprika and breadcrumbs; dredge chicken breast rolls in breadcrumb mixture, turning to coat. Place on a baking sheet coated with cooking spray seam side down. Lightly coat chicken rolls with cooking spray. Sprinkle evenly with remaining basil.
6. Bake at 400u0b0 for 15 minutes or until done. Let stand 5 minutes before serving.

skinless, salt, basil, red pepper, green bell pepper, mozzarella cheese sticks, italian dressing, paprika, breadcrumbs, cooking spray

Taken from www.myrecipes.com/recipe/cheese-stuffed-italian-chicken (may not work)