Cheesy Stuffed Chicken Breasts
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 ½ | cups |
monterey jack cheese
|
*
|
| 2 | teaspoons |
oregano
crumbled |
|
| ¾ | cup |
cornmeal
|
|
| 1 | tablespoon |
chili powder
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 355 | ml |
monterey jack cheese
|
*
|
| 1E+1 | ml |
oregano
crumbled |
|
| 177 | ml |
cornmeal
|
|
| 15 | ml |
chili powder
|
|
| 79 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
Directions
Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet".
Be careful not to pound holes in the meat.
Place ⅓ cup cheese in center of each "cutlet"; sprinkle with oregano.
Fold sides over to seal cheese, then roll up. Hold in place with wooden toothpick.
Combine cornmeal with chili powder on sheet of waxed paper; place flour on another.
Beat eggs slightly in a pie plate.
Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well.
Chill at least an hour.
Preheat oven to 350℉ (180℃).
In a large skillet, heat oil until very hot.
Quickly brown the stuffed chicken rolls, turning often, until golden.
Lift out with a slotted spoon; drain well.
Place in a shallow baking pan.
Bake 20 minutes or until juices run clear when pierced with a small knife.
Serve with guacamole and/or salsa.
