Stuffed chicken mexicano

Yield: 4 servings

Measure Ingredient
2 \N Boned chicken breast, whole
½ pounds Monterey Jack, shredded
1 cup Lightly toasted bread
⅓ cup Salsa, hot
\N \N Bread crumbs
1 \N Egg, beaten
1 \N Egg, beaten, with 1 TB water

Beat chicken breast flat. Set aside.

Mix salsa, first egg, cheese and shredded toasted bread.

Roll flattened chicken breasts around the dressing. Be careful to seal all openings. (If you have made Chicken Kiev, you have it made!) Dip the rolls in the egg mixture and roll in the bread crumbs. Deep fry until well browned.

I'll think of a sauce to make with this, but I don't have one readily in mind...

Submitted By DAN CEPPA On 06-11-95

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