Southwestern Chicken Roll-Ups

This blog post has been compensated by Borden® Cheese. All opinions are mine alone. #BordenCheeseLove #CollectiveBias #Love 

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Somehow, it feels like each passing holiday season gets busier and busier – and while it is wonderful to spend time with friends and family, making new memories, and celebrating cherished traditions when the new year arrives….I’m exhausted.

And guess what – there is no time to recover, because as school starts back up, so do all the other family activities. Add in my husband’s wicked travel schedule, and it becomes more difficult to keep all my ducks in a row.

With our varying schedules, it’s often difficult to put a meal on the table quickly, and that’s important to me so that we can spend time together. Family dinners are important – they are one place we make everyday memories.

With this in mind, one of my goals for the new year is to find new recipes that let me put together a filling, tasty meal that says “made with love” – but doesn’t have me slaving in the kitchen, either.  One recipe that will be in heavy rotation because of its flexibility is for my Southwestern Chicken Roll-ups.

They are quick to make (especially if you can find boneless, skinless chicken cutlets and skip the whole pounding thin part), tasty, and rely on kitchen staples like bread crumbs, seasoning, jarred roasted red peppers, canned green chiles, and Borden® Cheese.

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There is so much flavor packed into these yummy rolls; you’ll be making extras for leftovers, I promise.

Let’s get those Roll-ups made!

Preheat oven to 500°, placing a baking sheet on center rack while it is warming up.

Place about 1/2 cup of breadcrumbs in a shallow bowl (or pie pan). Add 1/2 tsp cumin and 1/4 tsp chili powder, stirring well to mix.

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Start with about 4 small boneless, skinless chicken breasts. (If you use two large ones, by the time you are done pounding that bad boy thin enough, you’ve destroyed the breast. It’s good for venting frustration, not so much for a pretty dish).

Place chicken between two sheets of waxed paper and pound thin. Cut breasts in half. (If you’re really in a hurry,  you can use 8 (2 oz) chicken breast cutlets. These will make smaller roll-ups though).

Lightly brush chicken breasts  with olive oil (or, to keep it really light,  mist with olive oil mister). Dredge in breadcrumb mixture and set on another sheet of waxed paper. On top of each piece evenly divide 1 cup of Borden® Cheese Finely Shredded Four Cheese Mexican Shreds, 1/2 cup rinsed and coarsely-chopped roasted red peppers and 1/3 cup drained green chiles. (Then, if you are like me, you added a little more cheese on top because cheese makes everything better).

Stop for a minute and look at how colorful it is! Are your taste buds tingling yet at the thought of all that melty cheese and zingy green chiles?

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Starting with the narrower end, carefully roll cutlets, securing with toothpicks. I also secure side with toothpicks to keep as much cheese inside the roll as possible.

Carefully remove preheated sheet from oven. Place chicken roll-ups, seam side down on the baking sheet. Place in oven for 8 minutes. Increase heat to broil, moving to top shelf and broil for 1-2 minutes, or until a meat thermometer inserted in thickest portion reads 165°.

Remove toothpicks before serving (safety first!). A bit of salsa on the side, and a lightly dressed salad is all you need to finish it off! It’s a quick, satisfying meal, made with love.

And ooh, just look at that yummy, gooey goodness!

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What I love about this recipe is that most of the ingredients are staples, and we always have shredded cheese on hand. I found these varieties of Borden® Cheese at my local Tom Thumb, and you can find it at a store near you using this handy store locator!

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Borden® Cheese offers a variety of shredded, chunk and slices to choose from, and you can follow them on  Facebook and Instagram for more great ideas.

 This recipe is a great starting point for plenty of wonderful dinners around your kitchen table because it can be switched up with different flavors. You can mix it up with Italian breadcrumbs and Borden® Cheese Smoked Provolone Slices, some sautéed mushrooms and a bit of fresh baby spinach…or Borden® Cheese Mozzarella Shreds, Prosciutto and basil for some Italian flair…so many possibilities!

My Southwestern Chicken Roll-Ups are made with love, in a flash, and give me a few extra moments with my family at dinnertime. What do you do to make mealtime special?

 

Southwestern Chicken Roll-Ups

Southwestern Chicken Roll-Ups

Ingredients

  • 1/2 cup plain breadcrumbs
  • 1/4 tsp chili powder
  • 1/2 tsp cumin
  • Olive oil
  • 4 small boneless, skinless chicken breasts (about 1lb 4 oz) OR 8 (2oz) chicken breast cutlets
  • 1 cup Borden® Cheese Finely Shredded Four Cheese Mexican Shreds
  • 1/2 cup roasted red peppers, rinsed and coarsely chopped
  • 1/3 cup diced green chiles, well drained
  • favorite salsa, to serve on the side.

Instructions

  1. Preheat oven to 500°, placing a baking sheet on center rack while it is warming up.
  2. Place breadcrumbs in a shallow bowl (or pie pan). Add cumin and chili powder, stirring well to mix.
  3. If using whole breasts, place between two sheets of waxed paper and pound thin. Cut breasts in half lengthwise.
  4. Lightly brush breasts with olive oil (or mist with olive oil mister). Dredge in breadcrumb mixture and set on another sheet of waxed paper. On top of each cutlet evenly divide cheese, roasted red peppers and green chiles.
  5. Starting with the narrower end, carefully roll cutlets, securing with toothpicks. (I also secure side with toothpicks to keep as much cheese inside the roll as possible).
  6. Carefully remove preheated sheet from oven. Place chicken roll-ups, seam side down on the baking sheet. Place in oven for 8 minutes. Increase heat to broil, moving to top shelf and broil for 1-2 minutes, or until a meat thermometer inserted in thickest portion reads 165°.
  7. Remove toothpicks before serving. Serve with salsa on the side.
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Comments

  1. Those sound so delicious and easy. What a fun dinner! #client

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