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Categories:Viewed: 66 - Published at: 6 years ago
Ingredients
- 3 ounces Laughing Cow light swiss cheese, unwrapped (4 wedges)
- 1/2 teaspoon dried chives
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 3/4 teaspoon garlic, minced
- 2 (5 ounce) boneless skinless chicken breasts
- 6 tablespoons pomegranates, chipotle sauce (Tastefully simple sells it, or use a similar-type sauce or marinade)
- cooking spray
Method
- Preheat the oven to 400 degrees F.
- In a small bowl, combine the 4 wedges of cheese, chives, oregano, parsley, basil, and garlic (I find that using the back of a fork is easiest).
- If your cheese wedges are straight from the refrigerator, it helps to microwave them for 10 seconds or so, to soften them up, for easier mixing.
- Set the small bowl aside.
- Place a chicken breast between two sheets of plastic wrap on a clean, dry surface.
- Using a meat mallet, pound the chicken to about 1/4-inch thick. Repeat with the other chicken breast.
- Line a baking sheet with aluminum foil, and spray it lightly with cooking spray.
- Spread half of the cheese mixture on each chicken breast, and roll them up like a crescent roll.
- Secure with two toothpicks, if necessary.
- Bake at 400 degrees F for 20-25 minutes or until chicken is cooked in the center.
- Take chicken out of the oven once it is done, remove toothpicks (if you used them), and pour 3 Tablespoons sauce or marinade over each chicken "roll" to serve.
