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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The type of salsa you use in this recipe will make all the difference if you like things mild or spicy. I love to use the green tomatillo salsa, along with some of the red to make this cheesy chicken dish look even more colorful. Garhish with lots of cilantro. Ingredients:
4 boneless skinless chicken breast halves |
4 ounces monterey jack cheese or 4 ounces monterey jack pepper cheese, sliced thin |
1 (4 ounce) can chopped green chilies, drained |
1/2 cup seasoned dry bread crumb |
1 teaspoon chili powder |
1/2 cup of your favorite salsa |
Directions:
1. Preheat oven to 375.
2. Pound chicken breasts with a food mallet to make a thin cutlet.
3. Top each breast with equal amounts of cheese, and chilies.
4. Roll up and secure with toothpicks if needed.
5. In a pie plate, combine the bread crumbs, chili powder, salt and pepper to taste.
6. Roll the chicken in the crumbs, coating completely.
7. Arrange chicken rolls in a shallow baking pan and bake for 20 minutes.
8. Pour salsa over chicken and bake another 15 minutes, or until done.
9. Serve with additional salsa and a little sour cream if desired.
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