Mexican stuffed chicken

Yield: 2 servings

Measure Ingredient
2 Chicken breasts, skinned and boned
1 tablespoon Dried bread crumbs
1 tablespoon Grated Parmesan cheese
2 tablespoons Mild green chilis, chopped
½ teaspoon Chili powder
1 Egg, beaten
1 ounce Moneterey Jack cheese, cut into two slices, 3 x 1 in.

MEXICAN STUFFED CHICKEN

Preheat oven to 375. With kitchen hammer, pound out breasts to 1/ 4 in thick. On each one, place a Tbsp. of chilis and silce of Jack cheese. Roll up an place seam side down in baking dish. Brush with beaten egg. Mix together bread crumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust. Bake for about 20 min- cheese inside will be melted and the crust nicely browned. Serves 2.

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