Directions:
- Pound chicken to 1/4-in thickness.
- Put about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast.
- Fold in sides and ends; secure with a toothpick.
- In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin.
- Dip chicken in 3 tablespoons melted butter, then roll in crumb mixture.
- Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.
- Drizzle with remaining butter.
- Cover and refrigerate at least 4 hours.
- Bake, uncovered at 400°F for 20-25 minutes or until chicken is tender.
- Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.
- Bring to a boil over medium heat, cook and stir for 1 minute.
- Remove toothpicks from chicken and serve with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 464.41 Kcal (1944 kJ) | ||
| Calories from fat | 216.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.09g | 37% | |
|---|---|---|---|
| Cholesterol | 184.62mg | 62% | |
| Sodium | 1296.16mg | 54% | |
| Potassium | 755.76mg | 16% | |
| Total Carbs | 8.38g | 3% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 53.68g | 107% | |
| Vitamin C | 22.6mg | 38% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 6.6mg | 37% | |
| Calcium | 165.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 121.6 Kcal (509 kJ) | ||
| Calories from fat | 56.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.31g | 37% | |
|---|---|---|---|
| Cholesterol | 48.34mg | 62% | |
| Sodium | 339.38mg | 54% | |
| Potassium | 197.89mg | 16% | |
| Total Carbs | 2.19g | 3% | |
| Sugars | 0.27g | 4% | |
| Dietary Fiber | 0.45g | 7% | |
| Protein | 14.05g | 107% | |
| Vitamin C | 5.9mg | 38% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.7mg | 37% | |
| Calcium | 43.2mg | 17% | |
* 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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