Baked Light Chicken-Sour cream Rolls

Baked Light Chicken-Sour cream Rolls
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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 107.6
  • Total Fat: 2.5 g
  • Cholesterol: 49.5 mg
  • Sodium: 172.2 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 0.5 g
  • Protein: 13.6 g

View full nutritional breakdown of Baked Light Chicken-Sour cream Rolls calories by ingredient


Introduction

A light take on philadelphia chicken rolls, inside a light garlic sour cream and feta, rolled and baked. Light calorie depending on serving size and no salt is added originally, the salt comes from the feta. A light take on philadelphia chicken rolls, inside a light garlic sour cream and feta, rolled and baked. Light calorie depending on serving size and no salt is added originally, the salt comes from the feta.
Number of Servings: 13

Ingredients

    37 grams Sour cream, light
    1 oz Athenos Reduced Fat Feta Cheese
    2 tbsp Raspberry Vinaigrette, Specially Selected, Aldi (by JVENUS79)
    26.72 oz Kirkland Perdue Chicken Breast Boneless Skinless
    0.4 cup Flour - Gold medal all purpose flour
    .6 cup Yellow Cornmeal
    3 gram Garlic - 1 clove, raw, chopped (by RKAVR8)
    1 large Egg, fresh, whole, raw

Tips

Use any kind of flavor in the light sour cream. This is very tweakable depending on taste.

*note* the serving size is an estimate depending on how many tenders. So the nutrition will vary on how much chicken you have. As I go to make this again, I will fine tune it. I did not add salt, you can add as much as you like.


Directions

Preheat to 400 degrees.

Flatten chicken tenders(mine were 1.67 lb) with a tenderizer. Set aside,covered. Measure out flour and cornmeal into two different containers. Crack egg into bowl,mix.

Measure two tablespoons of the vinaigrette and mince the garlic. Slightly roast garlic in the oil until lightly browned. Add mixture to 3 tablespoons of light sour cream.

Take the mixed light sour cream/garlic mixture, brush on top of tender. Than take one half of a teaspoon of feta cheese,crumble on top. Roll gently, fold if you have to. Dip roll into flour, second dip it in the egg mixture, and lastly lightly in the cornmeal. This produces a light breading. If you want yours thicker add more flour,cornmeal and more egg.

Do the same for the rest of the tenders.

Bake around 15-18 minutes until firm and is no longer pink. The safe internal temperature for cooked chicken is 165 Fahrenheit (75 Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken.

*This recipe can be changed upon preferences. Add salt to taste.



Serving Size: 13 or 13 rolled tenders

Number of Servings: 13

Recipe submitted by SparkPeople user MOONDUSTDREAMS.