Mexican-Style Chicken Roll-Ups

The cookbook lists these as "Quick and Easy" which they definitely are not. They taste great, but unless you're pretty good at pounding out chicken breasts, I don't know that I recommend them.

8 boneless, skinless chicken breast halves
4 canned whole green chiles, halved and seeded
3 oz. Monterey Jack cheese, cut into 8 strips
3/4 cup fine, dry breadcrumbs
1 T chili powder
1 1/2 t ground cumin
1/4 t salt
1/4 t garlic powder
1/4 cup skim milk
Cooking spray
4 cups shredded lettuce
1/2 cup commercial picante sauce
1/4 cup plain low-fat yogurt

Trim excess fat from chicken. Place each chicken breast half between 2 sheets of waxed paper (or plastic wrap); 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 toothpick.

Combine breadcrumbs, chili powder, cumin, salt, and garlic powder. Dip chicken rolls in milk, then 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 degrees for 30 minutes or until chicken is done.

Place each chicken rool on 1/2 cup shredded lettuce, top with 1 tablespoon picante sauce and 1 1/2 teaspoons yogurt. Serve immediately. Yield: 8 servings

Mexican Rice

Cooking spray
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 1/2 cups water
1 t chicken-flavored bouillon granules
1/2 t ground cumin
1/8 t hot sauce
1 cup parboiled rice, uncooked

Coat a medium saucepan with cooking spray and place over medium heat until hot. Add onion and red pepper, saute 5 minutes or until tender.

Add water, bouillon granules, cumin, and hot sauce; bring to a boil, and stir in rice. Cover and reduce heat, simmer 20 minutes or until water is tender and liquid is aborbed. Yield: 8 servings.

Source: Cooking Light 1987 (Oxmoor House)