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    Cheddar Stuffed Chicken Breasts


    Source of Recipe


    topica

    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.
 

 

 

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