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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 tablespoons neufcha gtel cheese, softened |
1 tablespoon chopped green onions |
1 tablespoon chopped fresh parsley |
1 tablespoon grated carrot |
1/8 teaspoon garlic powder |
2 (4-ounce) skinned, boned chicken breast halves |
2 teaspoons reduced-calorie margarine, melted |
2 tablespoons fat-free whole wheat cracker crumbs |
butter-flavored vegetable cooking spray |
2 tablespoons commercial salsa verde |
1 tablespoon low-fat sour cream, divided |
Directions:
1. Combine first 5 ingredients in a small bowl, stirring well; set aside.
2. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Spread cheese mixture evenly over chicken. Roll up chicken, jellyroll fashion, starting with short end. Secure chicken with wooden picks. Brush chicken with margarine; dredge in cracker crumbs.
3. Place chicken rolls, seam side down, in a small shallow baking dish coated with cooking spray. Bake at 350° for 30 to 35 minutes or until chicken is tender. Remove wooden picks, and top each chicken roll with 1 tablespoon salsa verde and 1 1/2 teaspoons sour cream.
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