Poblano-Stuffed Chicken with Avocado Sauce

• 8 small boneless skinless chicken breasts (2 lb./900 g), pounded to 1/4-inch thickness
• 3 poblano chiles, roasted, peeled, seeded and cut into thin strips
• 1 cup Cracker Barrel Shredded Mozzarella Cheese
• 1 cup tomatillo salsa
• 3/4 cup sour cream
• 2 Tbsp. fresh lime juice
• 2 avocados Whole Foods 5 ea For $5.00 thru 02/09
• 1 cup fresh cilantro

1. Heat oven to 400 degrees F.
2. Place chicken, top sides down, on work surface; top with chiles and cheese.
3. Roll up chicken, starting at one short end of each breast; secure with wooden toothpicks.
4. Add chicken to large skillet sprayed with cooking spray; cook on medium-high heat 6 min.
5. or until evenly browned, turning occasionally.
6. Transfer to rimmed baking sheet sprayed with cooking spray.
7. Bake 15 min.
8. or until chicken is done (165 degrees F).
9. Meanwhile, blend remaining ingredients in blender until smooth.
10. Remove and discard toothpicks from chicken.
11. Slice chicken.
12. Serve with avocado sauce.

chicken breasts, chiles, mozzarella cheese, salsa, sour cream, lime juice, avocados, fresh cilantro

Taken from www.kraftrecipes.com/recipes/poblano-stuffed-chicken-avocado-sauce-177736.aspx (may not work)