Stuffed Chicken Breast

Stuffed Chicken Breast
Serves 4

• 4 uncooked boneless, skinless chicken breast
• 4 wedges The Laughing Cow Light Creamy French Onion
• 1/4 cup onion(s), finely chopped
• 2 Tbsp finely chopped red pepper
  
• 1 tsp garlic clove(s), minced
• 1 tsp dried chopped basil
• 1 Tbsp dried bread crumbs
• 10 sprays olive oil cooking spray
• 1 tsp table salt
• 1 tsp black pepper

Mix cheese, onions, garlic, peppers, basil and bread crumbs together in bowl. Season with a pinch of salt and pepper.
In each chicken breast, cut a pocket lengthwise in the side. Stuff each chicken breast with 1/4 of the mixture.
Lay out four pieces of tin foil. Spray each piece with olive oil. Sprinkle the oil with salt and pepper. Lay each chicken breast on each piece of foil and wrap them. Grill for 6-10 minutes or until internal temperature reaches 165-175 degrees. Take out of foil and serve.

Points per serving: 6