Southwestern Chicken Roulades

• 4 boneless skinless chicken breasts
• 12 cup diced tomatoes with green chilies (Rotel)
• 2 tablespoons corn (frozen)
• 2 tablespoons black beans
• 4 ounces light cream cheese
• 1 tablespoon chives
• 1 tablespoon cilantro (dried)
• 1 tablespoon hot sauce (Tobasco)
• 1 tablespoon extra virgin olive oil

1. Butterfly chicken breasts and/or pound thin.
2. Combine all other ingredients (except oil) to create filling.
3. Spoon 2 T. of filling into the center of each chicken breast.
4. Preheat oven to 375.
5. Roll, secure with twine or toothpicks.
6. Sear exposed sides of chicken breast in olive oil.
7. Move to baking dish, with ample space surrounding each roulade.
8. Bake 20-25 minutes.

chicken breasts, tomatoes, corn, black beans, light cream cheese, chives, cilantro, hot sauce, extra virgin olive oil

Taken from www.food.com/recipe/southwestern-chicken-roulades-389719 (may not work)