Monday, November 23, 2009

Sing For Your Supper

I made these tonight. They were pretty tasty and better still, they came from Cooking Light Magazine so they aren't even bad for you! We had them with roasted corn bits from Trader Joe's and I made sweet potato chips. It felt like hearty comfort food and that's just what you need through winter, I think, but this way you're doing it guilt-free.

Things have started to pick up at the Cookie Company so they've asked me to start working this week instead of next, which is great because every little bit of extra money helps. My first day is tomorrow and I'm super excited and hope I do a good job. Fingers crossed for me that I go in there and rock there socks off (or at least not make any major mistakes)!

Here's the recipe:

Southwestern Chicken Roll-Ups

Yield: 6 servings (serving size: 1 chicken roll)

Ingredients

6 (6-ounce) skinless, boneless chicken breast halves
6 tablespoons (about 3 ounces) 1/3-less-fat cream cheese
6 tablespoons picante sauce
6 cilantro sprigs
6 tablespoons Italian-seasoned breadcrumbs
Cooking spray

Preparation

Preheat oven to 350°.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 1 tablespoon cheese, 1 tablespoon picante sauce, and 1 cilantro sprig. Roll up jelly-roll fashion, beginning at narrow end.

Dredge chicken rolls in breadcrumbs. Place rolls, seam sides down, on a baking sheet coated with cooking spray; lightly coat rolls with cooking spray. Bake at 350° for 20 minutes or until chicken is done. (We have a good nonstick cooking sheet so I didn't bother to spray it or them with the cooking oil and they didn't stick or burn to the sheet.)