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Karry Hosford Photo by: Karry Hosford

Southwestern Chicken Roll-Ups

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

Cooking Light JUNE 2004

  • Yield: 6 servings (serving size: 1 chicken roll)

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.

Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 20%
  • Fat: 5.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 41.7g
  • Carbohydrate: 6.9g
  • Fiber: 0.3g
  • Cholesterol: 109mg
  • Iron: 1.6mg
  • Sodium: 385mg
  • Calcium: 40mg
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Southwestern Chicken Roll-Ups Recipe

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