Southwestern Chicken Roll Ups
You'll need...
6 (6-ounce) skinless, boneless chicken breast halves (I like to use smaller pieces of chicken and reduce the amount "stuffing"...portion sizes can get out of control easily)
6 tablespoons (about 3 ounces) 1/3-less-fat cream cheese (I used Fat Free)
6 tablespoons picante sauce
6 cilantro sprigs (I used extra...I love cilantro)
6 tablespoons Italian-seasoned breadcrumbs (I once again used Panko Japanese Breadcrumbs and sprinkled in Italian seasoning to blend)
Cooking spray
Get cookin!
Preheat oven to 350°.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 1 tablespoon cheese, 1 tablespoon picante sauce, and 1 cilantro sprig. Roll up jelly-roll fashion, beginning at narrow end.
Dredge chicken rolls in breadcrumbs. Place rolls, seam sides down, on a baking sheet coated with cooking spray; lightly coat rolls with cooking spray. Bake at 350° for 20 minutes or until chicken is done. **Note: Mine took WELL over 20 minutes...I would say more likely 35-40.
Toasted Sesame Balsamic Asapargus
2 teaspoons sesame oil
1 pound asparagus
2 teaspoons Toasted Sesame Seed
2 teaspoons balsamic vinegar
2 teaspoons sugar (I used one packet of splenda)
2 teaspoons reduced sodium soy sauce
1/8 teaspoon Red Pepper, Crushed
1. Preheat oven to 425°F. Spread sesame oil in foil-lined baking pan. Wash asparagus and break off stalks as far down as they snap easily, 1 to 2 inches from ends. Roll asparagus in sesame oil. Sprinkle with sesame seed. Arrange asparagus in single layer.
2. Roast in oven 10 minutes or until tender-crisp.
3. Mix vinegar, sugar, soy sauce and red pepper in small bowl. Remove asparagus from oven; place on serving platter. Drizzle with soy sauce mixture.
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