6 Perdue thin sliced chicken breast pieces
1 small container feta cheese
1/2 c. cooked onions, peppers and mushrooms (or other leftover veggies)
1-2 c. Mango Baja Chipolte Sauce (Lawry’s Baja Chipolte and equal parts mango puree)
Spread half of the sauce in a 13 x 9 baking dish.
Lay out chicken cutlets.
Top with Feta cheese.
Top with leftover cooked veggies.
Roll up and place in prepared baking dish.
Spoon remaining sauce over chicken pieces.
Sprinkle with remaining feta cheese.
Bake at 350 for 30 minutes.
We had this with a brown rice cous cous and veggie mixture.
vickidelbrouck 