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fresh/stuffed - Cheddar Chicken Breasts

Source of Recipe

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fresh/stuffed - Cheddar Chicken Breasts

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

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.

Per Serving: 287 Calories; 15g Fat (49.3% calories from fat); 33g
Protein; 2g Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 456mg
Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0
Non-Fat Milk; 2 1/2 Fat.