Mexican Style Chicken Roll-Ups
|Boneless chicken breast halves||2 Pound|
|Canned whole green chiles||4|
|Monterey jack cheese||3 Ounce|
|Breadcrumbs||2⁄3 Cup (10.67 tbs)|
|Chili powder||1 Tablespoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Skim milk||1⁄4 Cup (4 tbs)|
|Shredded lettuce||4 Cup (64 tbs)|
|Commercial picante sauce||1⁄2 Cup (8 tbs)|
|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
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 400Â° 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.