Southwestern Chicken Roll-Ups

Southwestern Chicken Roll-Ups Karry Hosford


  • 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


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.

    Ths recipe is fast and easy, and I can prepare it in advance for guests. Use toothpicks to secure the chicken before dredging. -CL Reader
  • Yield: 6 servings (serving size: 1 chicken roll)

Nutritional Information

Calories per serving: 257
Caloriesfromfat per serving: 20%
Fat per serving: 5.8g
Saturated fat per serving: 2.7g
Monounsaturated fat per serving: 1.5g
Polyunsaturated fat per serving: 0.6g
Protein per serving: 41.7g
Carbohydrate per serving: 6.9g
Fiber per serving: 0.3g
Cholesterol per serving: 109mg
Iron per serving: 1.6mg
Sodium per serving: 385mg
Calcium per serving: 40mg

Good to Know

Reduce the fat with fat-free cream cheese, and serve with whole-grain rice to complete the meal.