Crispy Chicken Roll-Ups with Green Chiles and Cheese
Arugula Salad with Mango
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- ½ (8-oz) block Monterey Jack cheese, cut into ¼-inch-thick planks
- 1 (4-oz) can diced green chiles, drained
- 1 cup panko breadcrumbs (preferable whole wheat)
- 1 large egg
- 2 Tbsp olive oil
- 6 Tbsp fresh salsa
Instructions
- Preheat oven to 400°F. Rub chicken with garlic; sprinkle with salt and pepper. Top with cheese, and sprinkle with green chiles. Roll up, and secure with wooden picks.
- Place breadcrumbs in a shallow dish. Beat egg lightly in a second shallow dish. Dip chicken in egg; dredge in breadcrumbs.
- Cook chicken in hot oil in a cast-iron or other ovenproof skillet over medium-high heat 2 minutes per side.
- Transfer skillet to oven, and bake 10 to 15 minutes or until chicken is done. Serve with salsa.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula
- 1 (6-oz) pkg sliced mango
- ½ cup roasted, salted pepitas (pumpkin seeds)
- ⅓ cup cilantro-lime vinaigrette (such as Sam's Choice)
Side Dish Instructions
- Combine arugula, mango, and pepitas in a bowl. Drizzle with dressing, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
363
|
106
|
469
|
| Fat (g) | 15 | 8 | 23 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 41 | 4 | 45 |
| Carb (g) | 13 | 7 | 20 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 526 | 106 | 632 |
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