Low Carb Chicken Stuffed With Chiles and Cheese

Submitted by riffraff

"I was gifted with some fantastic Hatch Chiles recently and was experimenting with them. Here is the result. I like the filling to kind of ooze out."

 

• Ready In: 1hr
• Ingredients: 6
• Serves: 4

ingredients

• 4 large boneless skinless chicken breasts (pounded to 1/4 inch thickness)
• 2 cups four-cheese Mexican blend cheese
• 1 roasted and skinned chilies (with any juices) or (4 ounce) can chilies (with any juices)
• 1⁄4 cup light sour cream
• 1⁄4 cup parmesan cheese
• 1⁄8 cup whole wheat bread crumbs

directions

1. Preheat oven to 400.
2. Spray a medium sized flat baking dish with nonstick spray.
3. In a bowl mix cheese, chiles with juice, and sour cream until barely combined.
4. Spread 1/4 of the cheese mixture over each chicken breast, roll up starting with smallest end, and secure with a toothpick.
5. Combine parmesan cheese and whole wheat bread crumbs on a plate.
6. Roll each chicken breast in cheese/crumbs combination.
7. Place chicken in baking dish and bake 35-45 minutes.
8. I usually put it under the broiler for 3-5 minutes to brown the top once the chicken is done.
9. Remove toothpicks before serving.