Here is another one of my favorite dishes from pre-P90x, with a few minor tweaks to make it work within the P90x portion approach! I formerly made this in a similar fashion to Chicken Cordon Bleu, with the ingredients inside chicken that had been pounded thin and rolled. Then I would roll the outside in packaged taco seasoning and serve with packaged enchilada sauce. However, this time I was feeling rather lazy and in a hurry (have you noticed that this is a theme with me? lol) and so I just rolled the breasts in a combo of taco-ish spices, and then threw the other ingredients on top to bake. It didn’t turn out super pretty, exactly, but it did turn out moist and DELICIOUS. And I didn’t throw out my shoulder while beating the chicken into submission, either, which is a plus in my book!
Preheat oven to 375 degrees. Line a pan with tin foil, place chicken breasts on it. In a small bowl, combine spices. Sprinkle half of spices over the top of chicken breasts, flip them, sprinkle the remaining spices on the other half, and flip again. Cover the top of each breast with a third of the fresh Cilantro leaves. Remove peppers from can onto a plate, cut them in two, and use your knife to scrape the seeds out of them. Rinse them under water. Place a pepper half on top of the Cilantro leaves along the length of the chicken breast. Place 1 1/2 oz. Mozzarella on top of each breast. Close foil somewhat so that it creates a semi-pouch (don’t seal completely). Bake chicken for 25 minutes, or until chicken is cooked through and juices run clear. Serve with salsa if desired.
P90x Nutrition Plan Servings:
1 chicken breast is 2 protein servings, 1 dairy serving.
P.S. If you are super-prepared like TJ is, you can do this the old-fashioned “chicken roll” way, with your already pre-pounded and frozen chicken breasts!