Cheesy stuffed chicken breasts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinless, boneless chicken breast halves | |
| (about 1 1/2 pounds) | ||
| 1½ | cup | Coarsely shredded Monterey Jack cheese with |
| Jalapeno peppers ( 8 ounces) | ||
| 2 | teaspoons | Dried oregano, crumbled |
| ¾ | cup | Yellow cornmeal |
| 1 | tablespoon | Chili powder |
| ⅓ | cup | Flour |
| 2 | larges | Eggs |
| 1 | cup | Vegetable oil |
| Guacamole and/or salsa | ||
Directions
Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet". Be careful not to pound holes in the meat. Place ⅓ cup cheese in center of each "cutlet"; sprinkle with oregano. Fold sides over to seal cheese, then roll up. Hold in place with wooden toothpick. Combine cornmeal with chili powder on sheet of waxed paper; place flour on another.
Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well. Chill at least an hour. (This much of the preparation can be done ahead). Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly brown the stuffed chicken rolls, turning often, until golden. Lift out with a slotted spoon; drain well. Place in a shallow baking pan. Bake 20 minutes or until juices run clear when pierced with a small knife.
Serve with guacamole and/or salsa.
Makes 4 servings.
[ 1001 HOME IDEAS MAGAZINE; April 1990 ]