Southwestern Chicken Roulades |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A tasty chicken roulade that provides a distinct and unique entree. Matches well well with a rice side. Not terribly spicy, but ridiculously simple and delicious. Mixing remaining tomatoes, corn, and beans with rice makes a quick and complete meal. Ingredients:
4 boneless skinless chicken breasts |
1/2 cup diced tomatoes with green chilies (rotel) |
2 tablespoons corn (frozen) |
2 tablespoons black beans |
4 ounces light cream cheese |
1 tablespoon chives |
1 tablespoon cilantro (dried) |
1 tablespoon hot sauce (tobasco) |
1 tablespoon extra virgin olive oil |
Directions:
1. Butterfly chicken breasts and/or pound thin.
2. Combine all other ingredients (except oil) to create filling.
3. Spoon 2 T. of filling into the center of each chicken breast.
4. Preheat oven to 375.
5. Roll, secure with twine or toothpicks.
6. Sear exposed sides of chicken breast in olive oil.
7. Move to baking dish, with ample space surrounding each roulade.
8. Bake 20-25 minutes.
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