Salsa and cilantro give these melt-in-your-mouth roll-ups a southwestern flair.
boneless skinless chicken breast halves (1 1/4 pounds)
ounces Cheddar cheese
tablespoon butter or margarine, melted
Chopped fresh cilantro, if desired
Heat oven to 375°F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and pepper.
Cut cheese into 4 slices, about 3x1x1/4 inches. Place 1 slice cheese on center of each chicken breast half. Roll chicken around cheese, folding in sides. Brush butter over chicken rolls. Place chicken, seam sides down, in pan.
Bake uncovered about 30 minutes or until chicken is no longer pink in center. Serve with salsa. Sprinkle with cilantro.
This chicken is especially good served with hot cooked rice tossed with black beans and sautéed baby pattypan squash.
Add a peppery punch to this easy chicken dish by using Monterey Jack cheese with jalapeño chilies instead of the Cheddar cheese.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:4 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.