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Mexican Stuffed Chicken

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Mexican Stuffed Chicken

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

Amount Measure Ingredient Features
2 each chicken breasts
skinless, boneless
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1 tablespoon bread crumbs
dried
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1 tablespoon Parmesan cheese
grated
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2 tablespoons green chili peppers
mild, chopped
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½ teaspoon chili powder
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1 each eggs
beaten
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1 ounce monterey jack cheese
cut in two 3 x 1 inch slices
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Ingredients

Amount Measure Ingredient Features
2 each chicken breasts
skinless, boneless
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15 ml bread crumbs
dried
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15 ml Parmesan cheese
grated
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3E+1 ml green chili peppers
mild, chopped
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2.5 ml chili powder
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1 each eggs
beaten
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28.9 ml/g monterey jack cheese
cut in two 3 x 1 inch slices
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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 Arrow up button

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 22534% 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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