Categories: Poultry- Chicken

Ingredients

• 1 cup uncooked brown or white rice
• 1 medium jalapeno pepper*, seeded, if desired, and finely chopped
• 4 6 oz. skinless, boneless chicken breast halves
• Nonstick cooking spray
• 1 4oz. can diced green chili peppers, drained
• 3 oz. reduced-far mozzarella cheese, cut in four 3/4 oz. sticks
• 3/4 tsp. ground cumin
• 1/8 tsp. salt
• Freshly ground black pepper
• Lime Wedges (optional)

Directions

1. Cook rice according to package directions, omitting any salt or fat. Stir in chopped jalapeno during the last 5 minutes of cooking time.
2. Preheat oven to 400 degrees. Meanwhile, place each breast half between two pieces of plastic wrap. Pound chicken lightly with the flat side of a meat mallet to about 1/4-inch thickness. Discard plastic wrap.
3. Coat a 2-quart rectangular baking dish with cooking spray. Spoon 2 Tbsp. green chilies onto each chicken breast. Arrange a cheese stick lengthwise in the center of each piece of chicken. Fold in sides over cheese stick, overlapping slightly. Place rolls, seam sides down, in a baking dish; tuck ends under. Sprinkle evenly with cumin, salt and pepper. Bake for 18 minutes or until no pink remains.
4. Serve with jalapeno rice. Garnish with lime wedges, if desired.

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