Mexican Stuffed Chicken
413
Very Good. The breading was loose so I think I would brown it next time.
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.)
