| 4 | boneless skinless chicken breasts (about 1 1/4 lb) |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 3 | oz Cheddar cheese |
| 1 | tablespoon butter or margarine, melted |
| 1/4 | cup Old El Paso® Thick 'n Chunky salsa |
Serve with...
Ranch Spinach Pasta Salad
Total Time:
15 min
| 1. | Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with salt and pepper. |
| 2. | Cut cheese into 4 slices, about 3x1x1/4 inch. Place 1 slice cheese in center of each chicken piece. Roll chicken around cheese, folding in sides. Brush chicken rolls with butter. |
| 3. | Place chicken rolls, seam sides down, on grill over medium heat. Cover grill; cook about 15 minutes, turning after 10 minutes, until juice of chicken is no longer pink in center. Serve chicken with salsa. |
|
| Add a peppery punch to this easy chicken dish by using Monterey Jack cheese with jalapeño peppers instead of the Cheddar cheese. |
Nutrition Information:
290 ( 130); 15g ( 8g, 0g); 120mg; 490mg; 1g ( 0g, 0g); 37g 8%; 0%; 15%; 8% 0 ; 0 ; 5 0