Pepper Jack Chicken

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• butter-flavored cooking spray
• 1 cup frozen vegetables (if you can get onion, peppers, celery and parsley, that works well)
• 1 teaspoon minced garlic
• 2 1/3 cups water
• 1 (6 ounce) box long grain wild rice
• 1 small tomato, chopped
• 1 (4 ounce) can diced green chilies
• 12 boneless skinless chicken breasts
• 1 large jalapeno pepper, minced
• 1 (8 ounce) package monterey jack cheese, shredded
• 2 cups sour cream
• 1 tablespoon ranch salad dressing
• 1/4-1/2 cup chopped fresh cilantro
• 2 tablespoons milk
• 1 1/2 cups salsa

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray 9 x 13 inch baking dish with butter-flavored cooking spray.
• 3 spray a large skillet with butter flavored cooking spray.
• 4 saute vegetables 3-5 minutes or until onion is clear.
• 5 add garlic and saute 1 minute.
• 6 transfer to a small bowl.
• 7 add water to skillet; bring to a boil.
• 8 cook rice according to package directions.
• 9 add sauteed vegetables, tomato and green chilies.
• 10 flatten each chicken breast to 1/4-inch thickness.
• 11 top each with 1/3 cup rice mixture.
• 12 fold sides of chicken over rice.
• 13 roll up and secure with toothpicks.
• 14 bake 35-40 minutes remove from oven.
• 15 sprinkle with jalapeno and cheese.
• 16 bake 3 minutes longer or until cheese is melted.
• 17 combine sour cream, salad dressing, cilantro and milk in a small bowl.
• 18 serve chicken with 3 tbsp sauce and salsa.