Rating: 3 stars
10 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

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

Recipe by Cooking Light June 2004

Gallery

Credit: Karry Hosford

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

257 calories; calories from fat 20%; fat 5.8g; saturated fat 2.7g; mono fat 1.5g; poly fat 0.6g; protein 41.7g; carbohydrates 6.9g; fiber 0.3g; cholesterol 109mg; iron 1.6mg; sodium 385mg; calcium 40mg.
Advertisement