Chicken ol
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Chicken breast halves; boned and skinned | |
| 1 | can | (7-oz) diced green chilies; drained |
| ¼ | pounds | Monterey Jack cheese; cut into 8 strips |
| ½ | cup | Dry bread crumbs |
| ¼ | cup | Grated Parmesan cheese |
| 1 | tablespoon | Chili powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cumin |
| ¼ | teaspoon | Pepper |
| 6 | tablespoons | Butter; melted |
| 1 | can | (15-oz) tomato sauce |
| ½ | teaspoon | Cumin |
| ½ | cup | Sliced green onions |
| Salt to taste | ||
| Pepper to taste | ||
| Pepper sauce to taste | ||
Directions
TOMATO SAUCE
Pound chicken to ¼ inch thickness. Place chilies and a strip of cheese in the center of each breast. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Dip each stuffed breast in 6 Tablespoons melted butter and roll in crumb mixture.
Place seam side down in an oblong 7x11 baking dish. Drizzle with melted butter. Cover and refrigerate overnight. Bake, uncovered, at 400ø until done (30 to 45 minutes). To make tomato sauce, combine all ingredients in a saucepan and heat thoroughly. Serve with chicken breasts. Yield: 8 servings.
BETTY BIGGADIKE SCROGGIN
(MRS. CARROLL)
PALOS VERDES, CA
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .