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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Ingredients:
butter-flavored cooking spray |
1 cup frozen vegetables (if you can get onion, peppers, celery and parsley, that works well) |
1 teaspoon minced garlic |
2 1/3 cups water |
1 (6 ounce) box long grain wild rice |
1 small tomato, chopped |
1 (4 ounce) can diced green chilies |
12 boneless skinless chicken breasts |
1 large jalapeno pepper, minced |
1 (8 ounce) package monterey jack cheese, shredded |
2 cups sour cream |
1 tablespoon ranch salad dressing |
1/4-1/2 cup chopped fresh cilantro |
2 tablespoons milk |
1 1/2 cups salsa |
Directions:
1. Preheat oven to 350 degrees.
2. Spray 9 X 13 inch baking dish with butter-flavored cooking spray.
3. Spray a large skillet with butter flavored cooking spray.
4. Saute vegetables 3-5 minutes or until onion is clear.
5. Add garlic and saute 1 minute.
6. Transfer to a small bowl.
7. Add water to skillet; bring to a boil.
8. Cook rice according to package directions.
9. Add sauteed vegetables, tomato and green chilies.
10. Flatten each chicken breast to 1/4-inch thickness.
11. Top each with 1/3 cup rice mixture.
12. Fold sides of chicken over rice.
13. Roll up and secure with toothpicks.
14. Bake 35-40 minutes Remove from oven.
15. Sprinkle with jalapeno and cheese.
16. Bake 3 minutes longer or until cheese is melted.
17. Combine sour cream, salad dressing, cilantro and milk in a small bowl.
18. Serve chicken with 3 Tbsp sauce and salsa.
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