Place chicken breasts between plastic wrap and pound with flat side of a mallet until flattened. Heat oil in large skillet until hot. Add chicken and cook 8-10 minutes or until browned and no longer pink inside, turning once. Place on platter and cover with foil.
Meanwhile, in small bowl, stir together cheese spread and 1/4 cup of the broth.
Add beans and remaining 1/2 cup of broth to same skillet. Bring to a boil. Cover and reduce heat to medium-low. Simmer 3-5 minutes or until beans are crisp-tender. Stir in cheese mixture and bell pepper; bring to a simmer. To serve, place green beans next to chicken; pour sauce over chicken.
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|Serving Size: 1 Serving (255g)|
|Recipe Makes: 4|
|Calories from Fat: 23 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 68.4mg||21 %|
|Sodium 256.2mg||9 %|
|Potassium 508.9mg||13 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 3.6g|
|Protein 29.1g||42 %|
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Calories per serving: 168
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