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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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When we have company for dinner, I like to use recipes that can be assembled hours in advance so I have more time to visit. This chicken dish truly fills the bill! Ingredients:
4 large boneless skinless chicken breast halves |
1 can (4 ounces) chopped green chilies, drained |
2 ounces monterey jack cheese, cut into 4 strips |
1/4 cup fine dry bread crumbs |
2 tablespoons grated parmesan cheese |
3-1/2 teaspoons chili powder |
1/4 teaspoon salt |
1/8 teaspoon ground cumin |
4 tablespoons butter, melted |
2 teaspoons cornstarch |
1/2 teaspoon chicken bouillon granules |
1/2 cup cold water |
1 cup picante sauce |
Directions:
1. Flatten chicken to 1/4-in. thickness. Place about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast. Fold in sides and ends; secure with a toothpick.
2. In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin. Dip chicken in 3 tablespoons butter, then roll in crumb mixture. Place chicken rolls seam side down in an ungreased 11-in. x 7-in. baking dish. Drizzle with remaining butter. Cover and refrigerate at least 4 hours. Bake, uncovered, at 400° for 20-25 minutes or until chicken is tender.
3. Meanwhile, in a small saucepan, combine the cornstarch, bouillon and water until smooth; stir in picante sauce. Bring to a boil over medium heat; cook and stir for 1 minute or until slightly thickened. Remove toothpicks from chicken and serve with sauce. Yield: 4 servings.
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