I came across this delicious recipe at Mom Foodie. The original recipe is a lighter version of the recipe here–it uses a low fat version of a mozzarella stick, which is supposed to melt less. I used the real deal and yes, it melted quite a bit, but it was still SO GOOD. So take your pick, but either way, you and your family will love this chicken recipe.
Ingredients:
Chicken Breast, halves
Mozzarella Cheese Sticks
Roaster Red Peppers, cut into strips (I used the ones that come in a jar)
Spinach Leaves
Fresh Basil
Italian Dressing
Instructions
First, flatten the chicken breast with a meat mallet (flat side). This will make the chicken more even and easier to roll up. Sprinkle the chicken a little bit of salt and pepper.
Next, add a few spinach leaves, 1-2 basil leaves, a couple of strips of roasted red peppers, and a cheese stick to the middle of the chicken breast. 
Roll up the chicken breast and baste the outside with your favorite Italian dressing.
Place rolled up chicken breasts in an over-proof pan. Secure the rolls with a toothpick if necessary.
Bake the chicken at 35o degrees for 40-50 minutes or until chicken is done (no longer pink).
And Voila, cheesy italian chicken rolls stuffed with veggies (that’ll be easy for your kids to pick out if they want. They wouldn’t want to, though, would they?!).
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