Sunday, August 10, 2014

Nacho Chicken Rolls

I don't think I've ever made stuffed chicken. The chicken breasts I had for this recipe were gigantic. I really had to pound them down! If you can buy chicken cutlets, that would make it much easier. The recipe was a bit messy, but totally worth it in the end! Putting the crunch, cheese and refried beans together with chicken made my night!


Nacho Chicken Rolls - adapted from 300 Under 300
Total Time: 55 Minutes
Serves 6

  • 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.
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