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Mexican Stuffed Chicken

 
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414

Very Good. The breading was loose so I think I would brown it next time.

Yield

2

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

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

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.)

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 22534% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 234mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 65g
Vitamin A 7% Vitamin C 5%
Calcium 12% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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