Directions:
- Flatten chicken breasts to 1/4-in. thickness; set aside. In a small bowl, combine the tortillas, cheese and 1/2 cup salsa verde. Spoon tortilla mixture down the center of each chicken breast; roll up and secure with toothpicks.
- Combine cornmeal and garlic salt in a shallow bowl; coat chicken with cornmeal mixture.
- In a large skillet, brown chicken in oil. Add the water, marmalade, chili powder and remaining salsa to the pan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until a meat thermometer reads 170°. Discard toothpicks.
- Top chicken with sour cream and cilantro. Serve with beans. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.8 Kcal (1385 kJ) | ||
| Calories from fat | 123.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.72g | 21% | |
|---|---|---|---|
| Cholesterol | 35.37mg | 12% | |
| Sodium | 827.78mg | 34% | |
| Potassium | 455.89mg | 10% | |
| Total Carbs | 40.27g | 13% | |
| Sugars | 12.6g | 50% | |
| Dietary Fiber | 4.9g | 20% | |
| Protein | 14.93g | 30% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 1.8mg | 10% | |
| Calcium | 98.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 134.36 Kcal (563 kJ) | ||
| Calories from fat | 50.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 21% | |
|---|---|---|---|
| Cholesterol | 14.36mg | 12% | |
| Sodium | 336.22mg | 34% | |
| Potassium | 185.17mg | 10% | |
| Total Carbs | 16.36g | 13% | |
| Sugars | 5.12g | 50% | |
| Dietary Fiber | 1.99g | 20% | |
| Protein | 6.06g | 30% | |
| Vitamin C | 4.1mg | 17% | |
| Iron | 0.7mg | 10% | |
| Calcium | 39.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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