Cheddar-Stuffed Chicken Breasts

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

  • 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
  • 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

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

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.