4 large boneless-skinless chicken breasts
1 1/2 cups grated cheddar/jack cheese (I use Kirkland 4 cheese blend from Costco.) I just used regular cheddar cheese
1/2 of a 4 oz can diced green Anaheim chiles with juice
1/4 cup light sour cream (not fat free)
1/4 cup grated parmesan cheese
1/8 cup 100% whole wheat bread crumbs, finely crushed (I just used bread crumbs from a box)
Preheat oven to 375 degrees F. Spray a medium sized flat baking dish with nonstick spray. As I told you earlier, I used aluminum foil instead. I really stuffed my chicken breasts to the top and overflowing.)
Pound chicken breasts until they are very thin, about 1/4 inch. (
To pound chicken breasts. Trim fat and tendons from chicken and place one breast at a time inside a small heavy-duty ziplock bag. Hit with meat mallet or any heavy object you have on hand until chicken is about 1/4 inch in thickness. Don't worry if some pieces of chicken kind of break apart; you can tuck them in when you cook the chicken and it will be fine.
In a bowl, mash toghether cheese, chiles with juice, and sour cream until barely combined.
Spread 1/4 of the cheese mixture over each chicken breast, avoiding the very edges. Roll up the chicken, starting with the smallest end, and secure each chicken breast with toothpicks. Combine parmesan cheese and whole wheat bread crumbs on a plate. Roll each chicken breast in cheese/crumbs combination.
Place chicken in prepared baking dish and bake about 30 minutes, or until chicken is firm, but not hard, to the touch.