Cheesy Chicken Roll-ups


3 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 282.5
  • Total Fat: 9.0 g
  • Cholesterol: 113.8 mg
  • Sodium: 1,317.5 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 42.0 g

View full nutritional breakdown of Cheesy Chicken Roll-ups calories by ingredient


Introduction

This melts in your mouth This melts in your mouth
Number of Servings: 8

Ingredients

    8 skinless, boneless chicken breast
    12 Tbsp Philadelphia fat free cream cheese
    salt
    pepper
    McCormick basil and garlic seasoning
    2 cups 2% milk mozzarella shredded cheese
    Kraft grated romano cheese
    1 cup Ragu Light Parmesan Alfredo sauce
    8 toothpicks

Directions

Cut any fat off of chicken breasts. Pound 8 breasts until they are an even thickness. Thinner breasts are better, but do not over pound breasts. Spread about 1 1/2 Tbsp of cream cheese over one of the breasts. Salt and Pepper to taste. Shake the basil and garlic seasoning over the cream cheese. I like this seasoning so I am very generous with it. Then put about 1/4 cup of the shredded cheese on top of the cream cheese and seasoning. Starting at one end of the breast, roll it up, cheese side in. Keep chicken rolled up by putting a toothpick through the roll-up to secure it. Next, put chicken roll-ups in a baking pan that has been lightly sprayed with a non stick cooking spray. Continue doing all of the chicken breasts the same way. After all roll-ups are in the pan, shake on the Kraft grated romano cheese. Bake at 400 degrees for about 25 minutes or until chicken is fully cooked. Before serving pour around 1/8 cup of light alfredo sauce over chicken. (Remember to take out the toothpicks)
Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user UBCUTE.

Member Ratings For This Recipe


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    Good
    I never thought I'd say this, but it was a little TOO cheesy for me! But I enjoyed the taste. I will make again but with less of each of the cheese toppings. Thanks for something different. - 3/20/09