Ingredients:
12 boneless, skinless chicken breasts
6 canned whole green chilies, halved and seeded (can use a hotter chili if desired)
12 ounces reduced-fat Monterey jack cheese sliced into thin strips
1 cup dry breadcrumbs
1 1/2 tablespoons chili powder
2 1/4 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup skim milk

Directions:
Flatten chicken breasts between wax paper to 1/4-inch thickness using a meat mallet or rolling pin. Place 1/2 green chili and 1 ounce cheese in the center of each chicken breast. Roll chicken lengthwise and secure with wooden toothpicks.

Combine breadcrumbs and next 4 ingredients. Dip rolls in milk, then dredge in breadcrumb mixture to evenly coat. Place chicken in a baking dish sprayed with nonstick cooking spray. Bake uncovered at 400 degrees for 30 minutes or until tender.

Recipe makes 12 servings Chicken Relleno.
Serving Size: 1 chicken breast

Nutritional information per serving:
Calories: 246
Total fat: 5 grams (20% of calories)
Saturated fat: 2 grams
Cholesterol: 76 mg
Sodium: 318 mg
Carbohydrate: 11 grams (18% of calories)
Protein: 36 grams (62% of calories)
Dietary fiber: 1 gram

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