Low-Fat Chicken-Chile Rolls - cooking recipe

Ingredients

6 skinless, boneless chicken breasts
3 canned whole green chiles, halved and seeded
2 oz. low-fat Monterey Jack cheese, cut into 6 strips
2/3 c. fine dry breadcrumbs
3/4 Tbsp. chili powder
1 1/8 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. garlic powder
1/4 c. skim milk
vegetable cooking spray
3 c. shredded iceberg lettuce
1/2 c. picante sauce
1/4 c. nonfat sour cream

Preparation

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 breast lengthwise; tuck ends under and secure with wooden picks.