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Cheddar-Stuffed Chicken Breasts

Salsa and cilantro give these melt-in-your-mouth roll-ups a southwestern flair.

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( 47 Ratings)

47 Ratings

5 Stars 40%

4 Stars 32%

3 Stars 15%

2 Stars

1 Stars 13%

Member Reviews ( 17 )

9ee916a8-22ae-44d4-9910-2880fa599d6c

Prep Time 15 min
Total Time 45 min
Servings 4

Ingredients

4: boneless skinless chicken breast halves (1 1/4 pounds)

1/4: teaspoon salt

1/4: teaspoon pepper

3: ounces Cheddar cheese

1: tablespoon butter or margarine, melted

1/4: cup salsa

: Chopped fresh cilantro, if desired

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Directions

1 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.
2 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.
3 Bake uncovered about 30 minutes or until chicken is no longer pink in center. Serve with salsa. Sprinkle with cilantro.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 125 ),

% Daily Value

Total Fat: 14 g; 14 %
(Saturated Fat 8 g, 8 % ),
Cholesterol: 105 mg; 105 %;
Sodium: 430 mg; 430 %;
Total Carbohydrate: 1 g; 1 %
(Dietary Fiber 0g 0% ),
Protein: 32 g; 32 %

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 2%;
Calcium: 12%;
Iron: 6%;

Exchanges:

4 1/2 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 17 Reviews View All

Posted 8/15/2011 10:08:57 PM REPORT ABUSE ArizonaSun said:

Rating:

Overall a pretty good recipe to change up the ordinary baked chicken. I can see adding different types of cheese for a different flavor and switching it up. You do have to seal up the chicken pretty well tho because my cheese oozed out a lot. Still a good one Betty!

This reply was: Helpful Inspiring

Posted 10/24/2009 6:36:10 AM REPORT ABUSE patienceforj said:

Rating:

I had no problems flattening the chicken. I used saran wrap to cover it and a meat mallet and pounded my frustrations of work onto the chicken! I seasoned with a sweet and spicy bbq chicken rub and used shredded cheddar cheese instead of sliced, but I'm sure it all melts the same way. My cheese stayed inside the chicken for the most part, next time I might try to add a little more and use toothpicks or twine as someone else suggested to hold it together. I highly suggest you use more seasoning or even bbq sauce than just salt and pepper if you prefer more than a bland taste. My husband and I loved it and will be making this again!

This reply was: Helpful Inspiring

Posted 5/28/2008 8:21:42 PM REPORT ABUSE grammyt said:

Rating:

I have made this chicken with mild long peppers and mozzarella or montery jack cheese for years and I use toothpicks to hold it together. I do not pound the chicken. My husband who is very picky loves it and so do my friends

This reply was: Helpful Inspiring