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You know that skinless chicken breast is a great source of lean protein, but grilled chicken night after night gets boooooring. Here's a new way to dress up your healthy lean protein. The flavors of chillis and lime make this a seriously tasty meal.
Here's what you need...
115 gram light cream cheese, room temperature
1 (30gr) can diced tomatoes, drained
1/2 cup frozen corn kernels
1 (115gr) can green chillis, roasted and chopped
Salt and pepper
4 organic, boneless, skinless chicken breasts
1 teaspoon olive oil
Tajin seasoning (blend of dehydrated lime, ground chilli peppers and salt)
Preheat oven to 177 degrees C.
In a medium bowl with an electric mixer on low speed, combine the cream cheese, drained tomatoes, corn and chiles.
Slice through the thick part of each chicken breast so that it opens like a book. Double wrap the chicken with plastic wrap and beat it out with a meat-tenderiser until it's under a cm thick.
Season one side of each chicken breast with salt and pepper, then flip it over and spread with 1/4 of the cream cheese filling. Roll each chicken breast up and place it seam side down in a baking dish. Rub a little olive oil over the top of the chicken then season with Tajin and salt and pepper.
Cover and bake for 35 minutes. Remove the cover and bake for another 15 minutes.
Thinly slice and then serve.
Nutritional Analysis: One serving equals: 234 calories, 6g fat, 522mg sodium, 13g carbohydrate, 3g fiber, and 31g protein.
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