Chicken Rolls
Stuffed with cream cheese, green onions, and chiles with a touch of cumin, then covered in salsa, these chicken rolls are juicy and delicious.
1 (16 oz.) jar salsa, divided
1 (8 oz.) package cream cheese, softened
1 (4.5 oz.) can chopped green chiles
2 tsp. cumin
4 green onions, chopped, divided
6 skinless, boneless chicken breasts, pounded thin
1 cup shredded Cheddar cheese
6 cilantro sprigs
Preheat the oven to 350 degrees. Place 4 to 5 T. of the salsa in a 13 x 9 baking dish. Set aside.
In a mixing bowl, beat the cream cheese until smooth.
Stir in the chiles, cumin, and three-fourths of the onions. Place equal amounts of the cream cheese mixture on each chicken breast and roll. Fasten with a toothpick if necessary.
Place in the prepared baking dish. Spoon the remaining cream cheese mixture and remaining salsa over the chicken rolls. Cover with aluminum foil and bake for 30 minutes.
Remove from the oven, uncover, and sprinkle the cheese on top. Return to the oven and cook for 10 more minutes or until the cheese is melted.
Put some of the salsa on individual dinner plates in a swirling pattern. Place a chicken roll on top and spoon on more salsa. Garnish with the remaining green onions. Add a sprig of cilantro on the side.
Serves 6
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