Combine first 5 ingredients in a small bowl, stirring well; set aside.
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Spread cheese mixture evenly over chicken. Roll up chicken, jellyroll fashion, starting with short end. Secure chicken with wooden picks. Brush chicken with margarine; dredge in cracker crumbs.
Place chicken rolls, seam side down, in a small shallow baking dish coated with cooking spray. Bake at 350° for 30 to 35 minutes or until chicken is tender. Remove wooden picks, and top each chicken roll with 1 tablespoon salsa verde and 1 1/2 teaspoons sour cream.