4 Boneless Skinless Chicken Breasts
2 oz 50% Light Cheddar
1/2 cup sliced portabella mushrooms
1/2 cup Fire Roasted Red Peppers
1 tbsp Crushed Garlic
1/2 cup Dijon Mustard
3 Tbsp Agave Nectar (or splenda)
2 tbsp Extra Virgin Olive Oil
1 tbsp 1 Step Seasonings Lemon Herb (or any other lemon herb/pepper seasoning combo)
Clean chicken breasts and place in a baking pan. Season with Lemon Herb seasoning. Add a small amount of water to the bottom of the pan or spray pan with non stick spray to prevent sticking. Cover with foil & bake at 350 for 10 minutes.
In a sauce pan, heat E.V.Olive Oil on a low flame. Add mushrooms and sautee until soft. Add roasted red peppers and sautee for another 5 minutes.
Remove chicken from the oven. Put 1/2 slice of Cabot 50% fat free Cheddar Cheese on each cutlet. Place back into the oven for 5 minutes.
Add Dijon Mustard and Agave Nectar to the mushroom mixture. Stir and let heat until the chicken is removed from the oven.
Top each cutlet with a large spoonful of the Dijon Mushroom sauce.