Mexican Style Chicken Roll-Ups Recipe
Mexican Style Chicken Roll-Ups is an easy yet delicious side dish recipe. Try this Chicken Roll-Ups; I am sure you will get a lot of compliments.
Ingredients
| 8 boneless chicken breast halves (2 pounds), skinned | ||
| 4 canned whole green chiles, halved and seeded | ||
| 3 ounces Monterey Jack cheese, cut into 8 strips | ||
| Breadcrumbs | 2/3 Cup (16 tbs) | |
| Chili powder | 1 Tablespoon | |
| Ground cumin | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Skim milk | 1/4 Cup (16 tbs) | |
| Vegetable cooking spray | ||
| Lettuce | 4 Cup (16 tbs), shredded | |
| 1/2 cup commercial picante sauce | ||
| 1/4 cup plain low-fat yogurt | ||
Directions
Trim excess far from chicken.
Place each chicken breast half between 2 sheers of waxed paper, flatten to Winch thickness, using a meat mallet or rolling pin.
Place a green chile half and one strip of cheese in center of each chicken breast half; roll up lengthwise, tucking edges under.
Secure with wooden picks.
Combine breadcrumbs, chili powder, cumin, salt, and garlic powder.
Dip chicken rolls in milk; dredge in breadcrumb mixture, coating well.
Place chicken in a 12- x 8- x 2-inch baking dish coated with cooking spray.
Bake at 400° for 30 minutes or until chicken is done.Place each chicken roll on 1/2 cup shredded lettuce, top each with 1 tablespoon picante sauce and 1 1/2 teaspoons yogurt.
Serve immediately.
Place each chicken breast half between 2 sheers of waxed paper, flatten to Winch thickness, using a meat mallet or rolling pin.
Place a green chile half and one strip of cheese in center of each chicken breast half; roll up lengthwise, tucking edges under.
Secure with wooden picks.
Combine breadcrumbs, chili powder, cumin, salt, and garlic powder.
Dip chicken rolls in milk; dredge in breadcrumb mixture, coating well.
Place chicken in a 12- x 8- x 2-inch baking dish coated with cooking spray.
Bake at 400° for 30 minutes or until chicken is done.Place each chicken roll on 1/2 cup shredded lettuce, top each with 1 tablespoon picante sauce and 1 1/2 teaspoons yogurt.
Serve immediately.
Chef
