When it’s cold outside warm up with spicy food!
The great thing about this recipe is that you can stuff the chicken with almost anything. Whatever veggies you have leftover in the fridge will work!
I also chose to top my chicken with a fresh salsa made with corn, black beans, diced tomatoes and avocado but did not include this in the recipe.
4 Boneless Skinless Chicken Breasts pounded out until about ½ inch thin
½-1 Jalapeno, diced, remove seeds and ribs if you like your food less spicy
4-5 Mushroom Caps, diced
2 Tbsp Corn Kernels (I used canned but fresh or frozen will work too)
1 Tbsp Onion, diced
2 Tbsp Goat Cheese
1 Can Enchilada Sauce
Pre-heat oven to 400 degrees. Spray a small sauté pan with cooking spray and turn on medium heat. Sauté veggies until soft, about 2-3 minutes then let cool slightly. Pour ½ of the enchilada sauce into a 9×9 glass baking dish. Lay out each chicken breast and spread the goat cheese over them evenly. Take the veggie mixture and spread that out in the center of each chicken breast evenly. Take each breast and form into a roll, then tie with a small piece of kitchen twine to secure. Salt and pepper the chicken rolls. Sear the outside of each roll in the sauté pan until browned on the outside. Place the chicken breast in the baking dish and pour the other half of the enchilada sauce over them. Place in oven and cook for about 10 minutes, check halfway through cooking time. When the chicken is opaque and the cheese veggie mixture is bubbling into the sauce it’s ready!
Makes 4 servings about 193 calories for each serving.