Thursday, January 3, 2008

Green Chile & Cheddar Stuffed Chicken--Phase 1

Like most of my South Beach Diet Recipes I must give Kalynskitchen.blogspot the credit for this recipe and the picture!

4 boneless skinless chicken breasts pounded as thin as you can get them
1 1/2 cups cheddar/jack low fat cheese (I used Krafts 2% Mexican blend)
1/4 cup light sour cream
1/2 of a 4 oz can of diced green chiles (you can find this in the Mexican aisle of your store)

Enough parmesan cheese to cover the chicken when rolled in it.

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, chiles 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. Put parmesan cheese on a plate. Roll chicken in parmesan cheese.

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. I did turn the broiler on high for about 5 minutes to get the top nice and brown.

These can be frozen, dethaw them in the fridge all day and reheat wrapped in foil in the oven or toaster oven. If you're only making four, freeze the extra green chiles for another time. And you will want another time, these are Excellent!