Yield: 8 Servings
|8 \N||Chicken breast halves; skinned and boned|
|7 ounces||Canned diced green chiles|
|4 ounces||Monterey Jack cheese; cut in 8 strips|
|½ cup||Fine dry bread crumbs|
|¼ cup||Grated Parmesan cheese|
|1 tablespoon||Chili powder|
|¼ teaspoon||Ground cumin|
|¼ teaspoon||Black pepper|
|\N \N||Butter; melted|
|1 can||Tomato sauce (1-lb can)|
|½ teaspoon||Ground cumin|
|⅓ cup||Sliced green onions|
|\N \N||Salt; pepper|
|\N \N||Hot pepper sauce|
From: LD Goss <ldgoss@...>
Date: Wed, 17 Jul 1996 10:19:45 -0500 Pound chicken pieces to about ¼-inch thickness. Put about 2 tablespoons chiles and 1 Jack cheese strip in center of each chicken piece. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and ¼ teaspoon pepper. Dip each stuffed chicken piece in shallow bowl containing 6 tablespoons melted butter and roll in crumb mixture.
Place chicken rolls, seam side down, in oblong baking dish and drizzle with a little melted butter. Cover and chill 4 hours or overnight. Bake uncovered at 400F 20 minutes or until done.
To make sauce, combine tomato sauce, ½ teaspoon cumin and green onions in small saucepan. Season to taste with salt, pepper and hot pepper sauce.
Heat well. Serve chicken with sauce.
(C) 1992 The Los Angeles Times
EAT-L Digest 16 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .