Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from center, gently pound chicken with rolling pin until about 1/4 inch thick. Repeat with remaining chicken pieces.
In small bowl, combine 3/4 tsp. salt, 3/4 tsp. cumin and chili powder; mix well. Sprinkle both sides of chicken pieces with salt mixture. Place cheese on chicken. Roll up jelly roll fashion, secure with toothpicks. Sprinkle rolls with flour. Heat butter and oil in large nonstick skillet.
Cook chicken rolls 15 to 20 minutes or until browned on all sides and chicken is no longer pink. Remove from skillet; keep warm. Remove drippings and cooked participles from skillet; set aside.
In same skillet over medium heat combine zucchini, garlic, jalapeno pepper, cumin, salt and pepper; cook and stir 2 to 4 minutes or until zucchini and garlic are tender. Add reserved drippings mixture, if desired, and remaining vegetable ingredients, cook and gently stir until thoroughly heated.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.