Directions:
- Flatten chicken breasts to 1/4-in. thickness; set aside. In a small bowl, combine the tortillas, cheese and 1/3 cup salsa verde. Spoon tortilla mixture down the center of each chicken breast; roll up and secure with toothpicks.
- Combine cornmeal and garlic salt in a shallow bowl; coat chicken with cornmeal mixture.
- In a large skillet, brown chicken in oil. Add the water, marmalade, chili powder and remaining salsa to the pan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until a meat thermometer reads 170°. Discard toothpicks.
- Serve chicken with beans; top with sour cream and cilantro. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.52 Kcal (1564 kJ) | ||
| Calories from fat | 133.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.78g | 23% | |
|---|---|---|---|
| Cholesterol | 59.62mg | 20% | |
| Sodium | 994.95mg | 41% | |
| Potassium | 579.64mg | 12% | |
| Total Carbs | 40.38g | 13% | |
| Sugars | 12.8g | 51% | |
| Dietary Fiber | 4.98g | 20% | |
| Protein | 23.37g | 47% | |
| Vitamin C | 10.5mg | 17% | |
| Iron | 1.8mg | 10% | |
| Calcium | 96.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 128.48 Kcal (538 kJ) | ||
| Calories from fat | 45.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 23% | |
|---|---|---|---|
| Cholesterol | 20.51mg | 20% | |
| Sodium | 342.24mg | 41% | |
| Potassium | 199.38mg | 12% | |
| Total Carbs | 13.89g | 13% | |
| Sugars | 4.4g | 51% | |
| Dietary Fiber | 1.71g | 20% | |
| Protein | 8.04g | 47% | |
| Vitamin C | 3.6mg | 17% | |
| Iron | 0.6mg | 10% | |
| Calcium | 33.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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