Stuffed chicken is always an elegant dish to serve… but rolling flavors in is just as fun and elegant! This was so super easy and not to mention, healthy!
recipe from Cooking Light/MyRecipes
6 (6-ounce) skinless, boneless chicken breast halves
6 tablespoons (about 3 ounces) low-fat cream cheese
6 tablespoons picante sauce
6 cilantro sprigs
6 tablespoons Italian-seasoned breadcrumbs
Preheat oven to 350°.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 1 tablespoon cheese, 1 tablespoon picante sauce, and 1 cilantro sprig. Roll up jelly-roll fashion, beginning at narrow end.
Dredge chicken rolls in breadcrumbs. Place rolls, seam sides down, on a baking sheet coated with cooking spray; lightly coat rolls with cooking spray. Bake at 350° for 20 minutes or until chicken is done.
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