Grilled Cheddar-Stuffed Chicken Breasts

Grilled Cheddar-Stuffed Chicken Breasts

Jazz up grilled chicken breasts with a surprise cheese filling and a peppy salsa topper.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Add a peppery punch to this easy chicken dish by using Monterey Jack cheese with jalapeño peppers instead of the Cheddar cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 120mg;
  • Sodium 490mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 37g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 5 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.