Cheddar-Stuffed Chicken Breasts

Cheddar-Stuffed Chicken Breasts

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

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
This chicken is especially good served with hot cooked rice tossed with black beans and sautéed baby pattypan squash.
Substitution
Add a peppery punch to this easy chicken dish by using Monterey Jack cheese with jalapeño chilies instead of the Cheddar cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 125 ),
  • Total Fat 14 g
    • (Saturated Fat 8 g,),
  • Cholesterol 105 mg;
  • Sodium 430 mg;
  • Total Carbohydrate 1 g
    • (Dietary Fiber 0g,
  • Protein 32 g;
Percent Daily Value*:
    Exchanges:
    • 4 1/2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.