Chili and Cheese Stuffed Chicken
(serve with Lemon Pepper Carrots)
|4 Large Chicken Breasts||1/4 Cup Sour Cream|
|1 1/2 Cups Shredded Cheese||1/4 Cup Parmesan Cheese, grated|
|1 4oz can Diced Green Chiles||1/8 Cup Bread Crumbs|
Preheat oven to 375. Pound chicken breasts until they are very thin.
In a bowl mix together cheese, chiles (with juice) and sour cream. Spread 1/4 of the cheese mixture over half of each chicken breast. Roll up the chicken and secure with a toothpick. Repeat with each piece of chicken.
Combine parmesan cheese and bread crumbs in a shallow dish. Roll each chicken breast in crumb mixture.
Place chicken in a greased baking dish and bake for 30 minutes, or until chicken is no longer pink in the middle.