Mexican Stuffed Chicken
Very Good. The breading was loose so I think I would brown it next time.
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
skinless, boneless |
|
| 1 | tablespoon |
bread crumbs
dried |
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
| 2 | tablespoons |
green chili peppers
mild, chopped |
|
| ½ | teaspoon |
chili powder
|
|
| 1 | each |
eggs
beaten |
|
| 1 | ounce |
monterey jack cheese
cut in two 3 x 1 inch slices |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
skinless, boneless |
|
| 15 | ml |
bread crumbs
dried |
|
| 15 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
green chili peppers
mild, chopped |
|
| 2.5 | ml |
chili powder
|
|
| 1 | each |
eggs
beaten |
|
| 28.9 | ml/g |
monterey jack cheese
cut in two 3 x 1 inch slices |
|
Directions
Preheat oven to 375℉ (190℃).
With kitchen hammer, pound out breasts to ¼ in thick.
On each one, place one tablespoon of chilis and one slice of 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 minutes (cheese inside will be melted and the crust nicely browned.)
