| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Mexican |
Mexican |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken |
|
|
Breast halves |
| 4 |
|
Egg roll skins |
| 2 |
|
Egg white |
| 4 |
oz |
Green chile — chopped |
| 1 |
c |
Cheddar cheese, lowfat |
|
|
Salt to taste |
| 2 |
tb |
Picante sauce |
INSTRUCTIONS
Cut chicken breast in long strips and brown in skillet sprayed with
non-stick cooking spray. ( I boiled mine, and used chicken breast tenders
from Sam's; seasoned the boiling water with garlic powder and seasoning
salt.) Dip one side of the egg roll wrapper in egg while. The dipped side
will be the outside of the roll. Place about 3-4 strips of chicken just
below center on the wrapper. ( I use 2 boneless chicken tenderloins;
seasoning which mesquite or grill seasoning). Sprinkle on about 1-2
tablespoon of green chilies. Don't use the mild. Top with 1/4 cup of
chredded cheese.(Healthy Choice). Roll up egg roll. Place rolls on baking
sheet sprayed with non-stick booking spray and bake in 350 degree oven for
20-25 minutes or until Golden Brown. Top with a little picante sauce.
Delmonte's hot and spicy is good. Source: Fatfree and Ultralowfat Recipes
by Doris Cross.
Recipe By : Rhonda Guilbeaux
From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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