Recipe: Cheese Stuffed Chicken Rolls with Salsa

CHEESE STUFFED CHICKEN ROLLS WITH SALSA
Recipe By: Carol Williams
Servings: 4

4 chicken breast halves without skin -- boneless
1/4 tsp salt
1/4 tsp pepper
3 oz Monterey Jack cheese -- 85gr cheddar sliced
1 tbsp butter -- melted
1/2 cup salsa
2 tbsp cilantro -- minced, optional

Heat oven to 375F-190C Grease a 9-inch 230mm square pan or appropriate baking dish. Flatten each breast half to 1/4-inch 7mm thickness; sprinkle with Salt. Divide cheese evenly on each breast. Roll chicken around cheese, folding in sides. Brush each roll with the melted butter place seam side down in dish. Bake uncovered for about 30 minutes. Serve the rolls with the salsa poured on top; garnish with the cilantro if desired.

Per serving:1.4 minus 0.3 gr. fiber= 1.1 carbs 31.4 gr. protein Per Serving (excluding unknown items): 247 Calories; 11g Fat (40.6% calories from fat); 33g Protein; 3g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 496mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.