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Cheddar-Stuffed Chicken Breasts

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  • Prep 15 min
  • Total 45 min
  • Servings 4
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Salsa and cilantro give these melt-in-your-mouth roll-ups a southwestern flair.
Updated May 30, 2016
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This chicken is especially good served with hot cooked rice tossed with black beans and sautéed baby pattypan squash.
  • tip 2
    Add a peppery punch to this easy chicken dish by using Monterey Jack cheese with jalapeño chilies instead of the Cheddar cheese.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value*:
Vitamin A
*Percent Daily Values are based on a 2,000 calorie diet.
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