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Low Carb Chicken Stuffed With Chiles and Cheese

Low carb and gluten free, this chicken dish gives you a chance to get your creative juices flowing and step away from the grilled-chicken norm.
Source: www.food.com

Ingredients
4 large boneless skinless chicken breasts (pounded to 1/4 inch thickness)
2 cups Pepperjack cheese - shredded
4 roasted and skinned chilies (with any juices) or 1 (4 ounce) can chilies, (with any juices)
1/4 cup sour  cream
1/4 cup parmesan cheese
1/8 cup whole wheat bread crumbs

Directions
1)   Preheat oven to 400.
2)   Spray a medium siz ed flat baking dish with nonstick spray.
3)   In a bowl,  mix cheese and sour cream until barely combined.
4)   Spread 1/4 of the cheese mixture over each chicken breast, roll up starting with smallest end, and secure with a toothpick.
5)   Combine parmesan cheese and whole wheat bread crumbs on a plate.
6)   Roll each chicken breast in cheese/crumbs combination.
7)   Place chicken in baking dish and bake 35-45 minutes.
8)   You may want to put it under the broiler for 3-5 minutes to brown the top once the chicken is done.
9)   Remove toothpicks before serving.


Nutritional  Information
Amount  Per Serving (1 Serving)
Fat: 12  Carbohydrate : 10  Protein: 26  Calories: 252  Sodium: 317  Cholesterol: 240  Fibe r : 1

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