1 cucumber, seeded & chopped
1 shallot, minced
1/4 c. blue cheese, crumbled
4 lg. boneless & skinless chicken breast halves, pounded very thin
1/3 c. Parmesan cheese

Pound chicken between two sheets of wax paper. Chop cucumber, drain. Mix shallots and garlic until minced. Mix in both cheeses and cucumber. Put 1/3 cup stuffing over each breast. Roll up to enclose stuffing. If necessary, toothpick closed. Preheat oven to 400 degrees. Spray roaster pan with Pam. Brush top of chicken breasts with chicken broth, sprinkle with paprika. Bake uncovered for 25 minutes. Baste a few times during cooking.

RED PEPPER SAUCE:

2 red bell peppers
2 tbsp. balsamic vinegar
1 tbsp. lemon juice
1/4 c. chicken broth
1 tsp. Arrowroot
1/8 tsp. pepper

Broil peppers under broiler until outside is black and charred, about 20 minutes, keep turning. Place in a towel and set aside for 10 minutes. When cool peel under running water. Pull out core and seed. Dry and puree in food processor. Bring vinegar and lemon juice to a boil. Boil down for about 10 minutes. Dissolve arrowroot in chicken broth and whisk into vinegar. Heat and bring to a boil, whisking. Stir in red pepper puree and pepper. Add a little pan drippings into sauce. To serve, place a chicken breast on a plate and pour the red pepper sauce over it. Put rest of sauce in a gravy boat and pass.

I revised this recipe as a replacement for a non-diet recipe.