Low-Fat Chicken-Chile Rolls

• 6 skinless, boneless chicken breasts
• 3 canned whole green chiles, halved and seeded
• 2 oz. low-fat Monterey Jack cheese, cut into 6 strips
• 2/3 c. fine dry breadcrumbs
• 3/4 Tbsp. chili powder
• 1 1/8 tsp. ground cumin
• 1/8 tsp. salt
• 1/8 tsp. garlic powder
• 1/4 c. skim milk
• vegetable cooking spray
• 3 c. shredded iceberg lettuce
• 1/2 c. picante sauce
• 1/4 c. nonfat sour cream

1. Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Place a green chile half and 1 cheese strip in center of each breast half.
2. Roll breast lengthwise; tuck ends under and secure with wooden picks.

skinless, green chiles, lowfat monterey, breadcrumbs, chili powder, ground cumin, salt, garlic powder, milk, vegetable cooking spray, shredded iceberg lettuce, picante sauce, nonfat sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065065 (may not work)