Ingredients
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12 boneless skinless chicken breasts
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6 canned whole green chilies, halved and seeded (can use a hotter chili if desired)
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12 ounces reduced-fat monterey jack cheese, sliced into thin strips
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1 cup dry breadcrumbs
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1 1/2 tablespoons chili powder
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2 1/4 teaspoons ground cumin
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1/4 teaspoon salt
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1/4 teaspoon garlic powder
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1/3 cup skim milk
Instructions
- Preheat oven to 400°F.
- Flatten chicken breasts between wax paper to 1/4-inch thickness using a meat mallet or rolling pin.
- Place 1/2 green chili and 1 ounce cheese in the center of each chicken breast.
- Roll chicken lengthwise and secure with wooden skewers or toothpicks.
- Combine breadcrumbs and next 4 ingredients.
- Dip rolls in milk, then dredge in breadcrumb mixture to evenly coat.
- Place chicken in a baking dish sprayed with nonstick cooking spray.
- Bake uncovered 30 minutes or until tender.