- 4 boneless, skinless chicken breast halves, trimmed of any fat or sinew
- 2 tablespoons low-fat Cheddar cheese
- 2 tablespoons chopped green chile (canned or frozen)
- ¼ cup skim milk or buttermilk
- ½ cup cornflake crumbs
- Salsa Fresca , optional
- Rinse the chicken and pat dry. Pound with a tenderizer mallet or the flat side of a heavy knife. Lay the chicken breasts out flat and divide the cheese and chiles among them.
- Roll the chicken and fasten with toothpicks or skewers, tucking in the sides to hold the cheese mixture. Dip in the milk to coat uniformly, then dip into the cornflake crumbs. Place in a microwave-safe baking dish, cover with wax paper, and cook on high for 10 to 12 minutes. Meanwhile, combine the Salsa Fresca, if using. Spoon a ribbon of salsa over each serving.