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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.

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Top with Feta cheese.

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Top with leftover cooked veggies.

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Roll up and place in prepared baking dish.

Spoon remaining sauce over chicken pieces.

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Sprinkle with remaining feta cheese.

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Bake at 350 for 30 minutes.

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We had this with a brown rice cous cous and veggie mixture.

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