Grilled Cheddar-Stuffed Chicken Breasts

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

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

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.

Expert Tips

Add a peppery punch to this easy chicken dish by using Monterey Jack cheese with jalapeño peppers instead of the Cheddar cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
120mg
120%;
Sodium
490mg
490%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
37g
37%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
15%;
Iron
8%;
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.