Low Carb Chicken Stuffed With Chiles and Cheese

• 4 large boneless skinless chicken breasts (pounded to 1/4 inch thickness)
• 2 cups four-cheese Mexican blend cheese
• 4 roasted and skinned chilies (with any juices) or 1 (4 ounce) can chilies (with any juices)
• 14 cup light sour cream
• 14 cup parmesan cheese
• 18 cup whole wheat bread crumbs

1. Preheat oven to 400.
2. Spray a medium sized flat baking dish with nonstick spray.
3. In a bowl mix cheese, chiles with juice, and sour cream until barely combined.
4. Spread 1/4 of the cheese mixture over each chicken breast, roll up starting with smallest end, and secure with a toothpick.
5. Combine parmesan cheese and whole wheat bread crumbs on a plate.
6. Roll each chicken breast in cheese/crumbs combination.
7. Place chicken in baking dish and bake 35-45 minutes.
8. I usually put it under the broiler for 3-5 minutes to brown the top once the chicken is done.
9. Remove toothpicks before serving.

chicken breasts, fourcheese, chilies, light sour cream, parmesan cheese, whole wheat bread crumbs

Taken from www.food.com/recipe/low-carb-chicken-stuffed-with-chiles-and-cheese-136690 (may not work)