Friday, January 18, 2008

Pepper Jack Stuffed Chicken Breast

2 ounces pepper Jack cheese
2 boneless skinless chicken breast halves
1 teaspoon Mexican or taco seasoning
1 tablespoon vegetable oil


Cut cheese into two 2-1/4-n. x 1-in. x 3/4-in. strips. Flatten chicken to 1/4-in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken. In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear. Discard toothpicks.

Yield: 4 servings / split chicken breast in half. Beth and I split 1 chicken breast, while RJ ate a whole one. At least it was better than a corn dog!

Nutrition Facts
One serving:
Calories: 146
Fat: 9 g
Saturated Fat: 3.5 g
Cholesterol: 47 mg
Sodium: 163 mg
Carbohydrate: .5 g
Fiber: 0 g
Protein: 15 g

Recipe from: Taste Of Home

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