Chicken Breasts Ole'
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | whole |
chicken breasts
boneless & split |
*
|
| 4 | ounces |
green chili peppers
diced, canned |
|
| ¾ | cup |
cheddar cheese
shredded |
|
| ¾ | cup |
monterey jack cheese
shredded |
|
| 3 | tablespoons |
onions
finely chopped |
|
| ⅓ | cup |
butter
melted |
|
| ¼ | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
cumin
ground |
|
| 1 | cup |
tortilla chips
crushed |
*
|
| 1 | x |
toothpicks
wooden |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | whole |
chicken breasts
boneless & split |
*
|
| 115.6 | ml/g |
green chili peppers
diced, canned |
|
| 177 | ml |
cheddar cheese
shredded |
|
| 177 | ml |
monterey jack cheese
shredded |
|
| 45 | ml |
onions
finely chopped |
|
| 79 | ml |
butter
melted |
|
| 1.3 | ml |
chili powder
|
|
| 1.3 | ml |
cumin
ground |
|
| 237 | ml |
tortilla chips
crushed |
*
|
| 1 | x |
toothpicks
wooden |
* |
Directions
Remove skin from chicken.
Between sheets of waxed paper, pound each until ¼ inch thick.
Drain chilies and combine with the cheeses and onion.
Divide into 6 equal portions.
Sprinkle one portion down center of each breast.
Roll chicken around filling, folding in ends and securing with wooden toothpicks.
Combine the butter, chili powder and cumin. Coat rolls with butter mixture and roll in chips.
Arrange chicken, seam side down, in a shallow greased casserole.
Bake at 375℉ (190℃) for 45 minutes.
Serve with sour cream and taco sauce.
Goes great with mexican rice.
