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1
Preheat the oven to 350 degrees F.
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2
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove.
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3
Add mushroom slices and cook them until softened, about 6 minutes, flipping the slices about halfway through cooking.
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4
Remove them from heat and set aside to cool.
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5
Season chicken cutlets with salt, black pepper, and garlic powder.
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6
Lay the cutlets flat, side by side.
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7
Spread a cheese wedge over each cutlet and evenly top them with red peppers and basil.
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8
Place the mushroom slices horizontally over the basil.
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9
One at a time, tightly roll the chicken cutlets up from the bottom and around the filling; secure with toothpicks.
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10
Place the chicken rolls in a baking pan sprayed with nonstick spray, seam sides down.
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11
Cover the pan with foil, and bake in the oven for 20 minutes.
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12
Carefully remove the foil and return the pan to the oven, uncovered, to bake until the chicken is cooked through, about 15 minutes.
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13
Meanwhile, to make the sauce, combine tomato bisque, sour cream, and Italian seasoning in a microwave-safe bowl.
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14
Mix well.
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15
Once the chicken is fully cooked, cover the sauce and microwave for 1 minute, and then stir well.
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16
Remove toothpicks from the chicken rolls, plate them, and evenly cover with the sauce.
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17
Garnish with additional basil leaves and enjoy!
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18
PER SERVING (1/2 of recipe, one stuffed cutlet with sauce): 271 calories, 4.5g fat, 720mg sodium, 13.5g carbs, 1g fiber, 8.5g sugars, 37.5g protein
