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Southwestern Chicken Roll-Ups

Karry Hosford
Yield 6 servings (serving size: 1 chicken roll)
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

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

    Pounding Chicken
  2. 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.

  3. 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.