 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
A healthy, flavorful version of a wonderful Mexican dish. Ingredients:
12 boneless skinless chicken breasts |
6 canned whole green chilies, halved and seeded (can use a hotter chili if desired) |
12 ounces reduced-fat monterey jack cheese, sliced into thin strips |
1 cup dry breadcrumbs |
1 1/2 tablespoons chili powder |
2 1/4 teaspoons ground cumin |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/3 cup skim milk |
Directions:
1. Preheat oven to 400°F.
2. Flatten chicken breasts between wax paper to 1/4-inch thickness using a meat mallet or rolling pin.
3. Place 1/2 green chili and 1 ounce cheese in the center of each chicken breast.
4. Roll chicken lengthwise and secure with wooden skewers or toothpicks.
5. Combine breadcrumbs and next 4 ingredients.
6. Dip rolls in milk, then dredge in breadcrumb mixture to evenly coat.
7. Place chicken in a baking dish sprayed with nonstick cooking spray.
8. Bake uncovered 30 minutes or until tender.
|
|