Cheddar-Stuffed Chicken Breasts

 

4

boneless skinless chicken breast halves (about 1 lb)

1/4

teaspoon salt

1/4

teaspoon pepper

2

oz reduced-fat sharp Cheddar cheese or Monterey Jack cheese with jalapeño peppers

1

tablespoon margarine or butter, melted

1/4

cup Yoplait® plain yogurt or reduced fat sour cream

1/4

cup salsa

Chopped fresh cilantro, if desired

• 1 Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• 2 Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to 1/4-inch thickness. Sprinkle with salt and pepper. Cut cheese into 4 slices, about 3x1x1/4 inch. Place 1 slice cheese in center of each chicken breast half. Roll chicken around cheese, folding in sides. Brush rolls with butter.
• 3 Cover and grill chicken rolls, seam sides down, over medium heat 15 to 20 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• 4 Serve chicken with yogurt or sour cream and salsa. Sprinkle with cilantro.