South of the Border Chicken Rolls |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This came from a book called Cook Now, Serve Later (with some alterations). You can refrigerate the rolls after you've rolled them up, overnight then cook them the next day. My husband made this after I made him make dinner and it was really good! You can put salsa on it if you want, but I preferred mine plain. Ingredients:
4 boneless skinless chicken breasts (split) |
1 (7 ounce) can green chilies, drained and minced |
8 slices monterey jack cheese (we used cheddar) |
3/4 cup fine dry breadcrumb |
1/3 cup parmesan cheese (grated) |
1 1/2 tablespoons chili powder |
1/4 teaspoon ground cumin (to taste) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
6 tablespoons unsalted butter or 6 tablespoons margarine, melted |
Directions:
1. Pound breasts to 1/4-inch thickness.
2. Put two tablespoons minced chilies and one slice of cheese on each breast, leaving a narrow border all around. Roll up the breasts tightly, tucking in the ends, and secure with toothpicks or wire skewers.
3. Combine the bread crumbs, chili powder, cumin, salt, and black pepper in a bowl. Coat each chicken roll with the melted butter, then the bread crumb mixture, gently patting crumbs onto the breasts until covered. (At this point, you can refrigerate overnight if you want.).
4. Arrange the chicken rolls seam side down in a greased 13 x 9 baking dish and bake uncovered at 400° for 20 minutes or until golden.
5. Eat and enjoy!
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