Chiles and Cheddar stuffed Chicken

I found this recipe from Crystal’s Creations. It looked and tasted delicious! Check it out..and very easy! I made a few changes, but it is still close to her recipe!


Chile and cheddar stuffed chicken:

4 boneless skinless chicken breasts pounded as thin as you can get them
1 1/2 cups cheddar

1/4 cup light sour cream
1/2 of a 4 oz can of diced green chilies (you can find this in the Mexican aisle of your store)

Melted butter
Breadcrumbs to roll chicken roll-up in
Preheat oven to 375 F. Spray a medium sized flat baking sheet with nonstick spray. Pound chicken breasts until they are very thin, about 1/4 inch.

In a bowl with a fork, mash together cheese, chilies with juice, and sour cream until barely combined.

Spread 1/4 of the cheese mixture over each chicken breast, avoiding the very edges. Roll up the chicken, starting with smallest end, and secure each chicken breast with 2 toothpicks. Roll the chicken in the butter and then breadcrumbs.

Place chicken on baking sheet and bake about 30 minutes or 160 degrees by meat thermometer, or until the chicken is firm, but not hard, to the touch.


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