Title: Chicken-Chile Rolls
Categories: Poultry Lowcal
Yield: 12 Servings

12		(4 oz) skinned, boned chicken breast halves
6		Canned whole green chiles, halved and seeded
4	oz	Reduce-fat Monterey Jack cheese, cut into 12 strips
3/4	c	Fine, dry breadcrumbs
1 1/2	tb	Chili powder
2 1/4	ts	Ground cumin
1/4	ts	Salt
1/4	ts	Garlic powder
1/3	c	Skim milk
		Vegetable cooking spray
6	c	Shredded iceberg lettuce
3/4	c	Commercial no-salt-added picante sauce
1/3	c	Nonfat sour cream

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Place a green chile half and 1 cheese strip in center of each breast half. Roll up lengthwise; tuck ends under. Secure with wooden picks.

Combine breadcrumbs and next four ingredients. Dip rolls in milk; dredge in breadcrumb mixture.

Place chicken in a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 400F for 30 minutes or until tender. Place 1/2 cup lettuce on each serving plate. Slice rolls, if desired; place on lettuce. Serve with picante sauce and sour cream.

Nutrition Information Per Serving: Calories 205 % fat per serving 17 Protein 31.5 Fat 3.9 Saturated fat 1.6 Carbohydrate 9.4 Fiber 1.2 Cholesterol 72 Sodium 386

Source: The Healthy Heart Cookbook

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