Southwestern Chicken Roll-Ups

Southwestern Chicken Roll-Ups Recipe
Karry Hosford
Ths recipe is fast and easy, and I can prepare it in advance for guests. Use toothpicks to secure the chicken before dredging. -CL Reader

Yield:

6 servings (serving size: 1 chicken roll)

Recipe from

Cooking Light

Nutritional Information

Calories 257
Caloriesfromfat 20 %
Fat 5.8 g
Satfat 2.7 g
Monofat 1.5 g
Polyfat 0.6 g
Protein 41.7 g
Carbohydrate 6.9 g
Fiber 0.3 g
Cholesterol 109 mg
Iron 1.6 mg
Sodium 385 mg
Calcium 40 mg

Ingredients

6 (6-ounce) skinless, boneless chicken breast halves
6 tablespoons (about 3 ounces) 1/3-less-fat cream cheese
6 tablespoons picante sauce
6 cilantro sprigs
6 tablespoons Italian-seasoned breadcrumbs
Cooking spray

Preparation

Preheat oven to 350°.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 1 tablespoon cheese, 1 tablespoon picante sauce, and 1 cilantro sprig. Roll up jelly-roll fashion, beginning at narrow end.

Dredge chicken rolls in breadcrumbs. Place rolls, seam sides down, on a baking sheet coated with cooking spray; lightly coat rolls with cooking spray. Bake at 350° for 20 minutes or until chicken is done.

June 2004
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