Low Carb Chicken Stuffed With Chiles and Cheese |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I was gifted with some fantastic Hatch Chiles recently and was experimenting with them. Here is the result. I like the filling to kind of ooze out. Ingredients:
4 large boneless skinless chicken breasts (pounded to 1/4 inch thickness) |
2 cups four-cheese mexican blend cheese |
4 roasted and skinned chilies (with any juices) or 1 (4 ounce) can chilies (with any juices) |
1/4 cup light sour cream |
1/4 cup parmesan cheese |
1/8 cup whole wheat bread crumbs |
Directions:
1. Preheat oven to 400.
2. Spray a medium sized flat baking dish with nonstick spray.
3. In a bowl mix cheese, chiles with juice, and sour cream until barely combined.
4. Spread 1/4 of the cheese mixture over each chicken breast, roll up starting with smallest end, and secure with a toothpick.
5. Combine parmesan cheese and whole wheat bread crumbs on a plate.
6. Roll each chicken breast in cheese/crumbs combination.
7. Place chicken in baking dish and bake 35-45 minutes.
8. I usually put it under the broiler for 3-5 minutes to brown the top once the chicken is done.
9. Remove toothpicks before serving.
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