Nacho Chicken Rolls - adapted from 300 Under 300
Total Time: 55 Minutes
- 1 can fat free refried beans
- 1/4 cup fat free cheddar cheese
- 6 wedges Laughing Cow swiss cheese
- 1/2 cup bran cereal
- 8 tortialla chips, crushed
- 1 teaspoon taco seasoning
- 2 dashes cayenne pepper
- Six chicken breasts or cutlets, pounded to 1/3 inch thickness
- 1/4 cup taco sauce
Preheat oven to 350 degrees. Spray a 9x11 inch baking pan with cooking spray and set aside.
To make the filling, combine the refried beans and both cheeses in a medium bowl. Mix thoroughly and set aside.
In a food processor, grind the cereal to a breadcrumb-like texture. Add chips, taco seasoning and cayenee pepper and pulse slightly. Transfer to a plate.
Lay chicken on a clean, flat surface. Spoon the filling into the center of the chicken. Carefully roll each over the filling and secure with toothpicks. Cover each cutlet with 1 tablespoon taco sauce then roll in the crumb mixture. Gently transfer to the baking pan.
Cover with foil and bake for 20 minutes. Remove fil and bake for another 15 minutes or until chicken is cooked through.