Chicken Breasts Stuffed With Brie, Red Peppers, And Green Onions

We have had this recipe for years. It is from Rose Reisman. We had it this week to use up the brie from the Chicken, Brie and Onions from last week.
Anyway, D says this is very easy. I'm not a big red pepper fan, but there aren't a lot in this, so I like it. The taste is very rich, and you feel all "I'm better than you," because you get to have brie and it is still good for you.

Usually we have with rice and a vegetable. Yesterday, I was tired of rice, so D sauteed 2 bunches of spinach and we split that.

Chicken Breasts Stuffed With Brie, Red Peppers, And Green Onions
Prep: About 15 mins.
Cook: About 15 mins.

Servings: 4

2 oz Brie, at room temperature
3 tbsp finely chopped sweet red peppers
3 tbsp finely chopped green onions
1 tsp minced garlic
1 egg
2 tbsp low-fat milk
1/2 cup dry seasoned bread crumbs
4 boneless skinless chicken breasts (about 1 lb total)
1 tbsp vegetable oil


1. Preheat oven to 425°F. Spray rimmed baking sheet with cooking spray.

2. In a small bowl, mix Brie, peppers, green onions, and garlic. In a shallow bowl, whisk together egg and milk. Place bread crumbs on a plate.

3. Between 2 sheets of waxed paper, pound chicken breasts to an even 1/2-inch thickness. Put 1 tbsp of the Brie mixture at the short end of each chicken breast. Roll up tightly. Secure edge with a toothpick or small skewer.

4. In a large nonstick skillet sprayed with cooking spray, heat oil over medium-high heat. Dip each chicken roll in the egg mixture; coat each with bread crumbs. Cook for 3 minutes, turning often, or until browned on all sides. Transfer to prepared baking sheet. Bake in centre of oven for 10 minutes or until chicken is cooked through. Remove toothpicks before serving. Serve whole or cut chicken crosswise into medallions

Nutrition:
279 calories
33 g protein
11 g fat, total
3.6 g fat, saturated
12 g carbohydrates
320 mg sodium
134 mg cholesterol
0.9 g fibre