4 Serves
52 Mins
Preheat your oven to 175°C. Using a meat mallet, pound the chicken breasts until they reach a uniform thickness of approximately 1/4 inch.
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Vitamin E
5 mg / 15 mgVitamin K
329 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
151 µg / 400 µgCalcium
473 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
137 mg / 420 mgPhosphorus
599 mg / 1,250 mgPotassium
838 mg / 4,700 mgSodium
1276 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
27 g / 20 gCholesterol
138 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
In a mixing bowl, combine the cream cheese, salsa, cilantro, ground cumin, and garlic powder, whisking until smooth to create the filling sauce.
Spread a generous spoonful of the sauce onto each flattened chicken breast. Layer with fresh spinach leaves and a portion of the white cheese.
Roll each chicken breast tightly to enclose the filling. Coat the exterior of the rolls by pressing them into crushed tortilla chips.
Place the chicken rolls into a baking dish, cover with aluminum foil, and bake for 30 to 35 minutes, or until the internal temperature reaches 74°C.
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