1/2 of recipe (1 rollup): 201 calories, 3g fat, 494mg sodium, 3g carbs, 0.5g fiber, 2g sugars, 35g protein -- PointsPlus® value 4*
This one's a bit messy, but totally worth it! Chicken exploding with cheesy tomato goodness... YUM!!!
Two 5-oz. raw boneless skinless chicken cutlets, pounded to 1/2-inch thickness
2 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup thick salsa
Optional: salt and black pepper
Preheat oven to 350 degrees. Spray a baking pan with nonstick spray.
Season chicken cutlets with salt and pepper, if you like, and lay on a dry surface. Spread each with a cheese wedge, and evenly top with salsa.
Roll up each cutlet over the filling and, if needed, secure with toothpicks. Place in the baking pan.
Cover pan with foil and bake for 20 minutes.
Remove foil and bake until chicken is cooked through, about 15 minutes. Eat up!
MAKES 2 SERVINGS
HG Tip! To pound a chicken cutlet, either lay it between two pieces of plastic wrap or place it in a sealable bag, squeeze out the air, and seal. Using a meat mallet (or other heavy utensil with a flat surface), pound it until uniform in thickness.