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Cheddar-Stuffed Chicken Breasts




Source of Recipe


Internet


List of Ingredients




4 skinless boneless chicken breast halves -- (about 1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
3 ounces Cheddar cheese
OR
3 ounces Monterey Jack cheese with jalapeno peppers
1 tablespoon margarine or butter -- melted
1/3 cup sour cream
1/4 cup salsa
Chopped fresh cilantro -- if desired


Recipe



Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Flatten each chicken breast half to 1/4-inch thickness between plastic wrap or waxed paper. Sprinkle with salt and pepper. Cut cheese into 4 slices, about 3 × 1 × 1/4 inches. Place 1 slice cheese in center of each chicken breast half. Roll chicken around cheese, folding in sides. Brush rolls with margarine.

Cover and grill chicken rolls, seam sides down, 4 to 5 inches from MEDIUM heat about 15 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Serve chicken with sour cream and salsa. Sprinkle with cilantro. Yield: 4 servings.