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8 (4 oz. / 113 g) Skinless,
Boneless Chicken Breast Halves
4 Canned Whole Green Chiles, halved (seeded if desired)
3 oz. / 85 g Monterey Jack Cheese, cut into 8 strips
3/4 Cup / 180 mL Fine, Dry Breadcrumbs
1-1/2 Tbsp. / 25 mL Watkins Chili Powder
2 teas. / 10 mL Watkins Cumin
1/2 teas. / 5 mL Watkins Garlic Salt
1/4 Cup / 60 mL Skim Milk
Watkins Cooking Spray
4 Cups / 1 liter Shredded Lettuce
1/2 Cup / 125 mL Watkins JR's Thick & Chunky
Salsa
1/4 Cup / 60 mL Nonfat Sour Cream
Trim excess fat from chicken. Place each chicken breast half between 2 sheets of waxed paper; flatten to 1/4-inch / 50-cm thickness, using a meat mallet or rolling pin. Place a green chile half and one strip of cheese in center of each chicken breast half; roll up lengthwise, tucking edges under. Secure with wooden picks.
Combine breadcrumbs, chili powder, cumin, and garlic salt. Dip chicken rolls in skim milk and then roll in breadcrumb mixture, coating well. Place chicken in a 12-x8-inch / 30-x20-cm baking dish coated with cooking spray. Bake at 400ºF / 205ºC for 30 minutes or until chicken is done.
To serve place lettuce on individual serving plates. Top with chicken rolls, salsa, and sour cream. Serve immediately. Makes 8 servings.
Nutritional Information
Per Serving:
Calories 220, Protein 32g, Carbohydrates 12g, Sodium 490 mg, Fat
5g, Saturated fat 2g, Cholesterol 74mg, Dietary fiber 2g
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© Copyright 1999 The Rising Stars Team
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