8 boneless chicken breast halves (2 pounds), skinned
4 canned whole green chiles, halved and seeded
3 ounces Monterey Jack cheese, cut into 8 strips
2/3 cup fine, dry breadcrumbs
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 cup skim milk
Vegetable cooking spray
4 cups shredded lettuce
1/2 cup commercial picante sauce
1/4 cup plain low-fat yogurt
Trim excess far from chicken.
Place each chicken breast half between 2 sheers of waxed paper, flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Place a green chile half and one strip of cheese in center of each chicken breast half; roll up lengthwise, tucking edges under.
Secure with wooden picks.
Combine breadcrumbs, chili powder, cumin, salt, and garlic powder.
Dip chicken rolls in milk; dredge in breadcrumb mixture, coating well.
Place chicken in a 12- x 8- x 2-inch baking dish coated with cooking spray.
Bake at 400° for 30 minutes or until chicken is done.Place each chicken roll on 1/2 cup shredded lettuce, top each with 1 tablespoon picante sauce and 1 1/2 teaspoons yogurt.
Serve immediately. Yield 8 servings
Mexican Corn recipe:
8 oz - package cream cheese
1/4 lb butter softened
2 cloves garlic, minced
1 can (4 oz) diced green chilies
3 (16 oz) cans white shoepeg corn
1)Stir softened cream cheese and butter together.
2)Add remaining ingredients and mix.
3)Pour into a 2 Qt casserole and bake at 350 for 30 mins.
As far as serving size goes, I quartered the first recipe and halved the corn recipe. Here are the substitutions...I used some canned, chopped green chiles instead of whole, seeded chiles and salsa instead of picante. Also, I hate yogurt on my food...I like it alone, but leave it off my dinner! I used light sour cream instead. I knew the corn was awesome but the chicken was just terrific! I highly recommend this one!