MENU
  • Print
    246
  • Save
    9K
  • Pinterest
    63
  • Email
    38
  • Facebook
    65

Cheddar-Stuffed Chicken Breasts

  • Prep 15 min
  • Total 45 min
  • Servings 4

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

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories from Fat
125
% Daily Value
% Daily Value*:
Vitamin A
8%
8%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment