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Grilled Cheddar-Stuffed Chicken Breasts

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Grilled Cheddar-Stuffed Chicken Breasts
  • Prep 30 min
  • Total 30 min
  • Servings 4
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Jazz up grilled chicken breasts with a surprise cheese filling and a peppy salsa topper.
Updated Apr 1, 2009

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add a peppery punch to this easy chicken dish by using Monterey Jack cheese with jalapeño peppers instead of the Cheddar cheese.

Nutrition

290 Calories, 15g Total Fat, 37g Protein, 1g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
130
Total Fat
15g
22%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
120mg
39%
Sodium
490mg
21%
Potassium
280mg
8%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
37g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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