Ingredients
1 bacon strip, cut in half lengthwise2 boneless skinless chicken breast halves (4 ounces each)2 tablespoons fat-free ranch salad dressing3 tablespoons finely chopped fresh mushrooms3 tablespoons finely chopped sweet red pepper3 tablespoons finely chopped green onions2 teaspoons cornstarch6 tablespoons fat-free evaporated milk
Preparation
In a small nonstick skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towel. Flatten chicken to 1/4-in. thickness; spread with ranch dressing. Top with mushrooms, red pepper and onions. Roll up and wrap a piece of bacon around each; secure with a toothpick if needed.
Place in a shallow 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or chicken juices run clear. Remove and keep warm. Remove toothpicks.
Strain pan juices. In a small saucepan, combine cornstarch and milk until smooth; stir in pan juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken.
