Southwest Stuffed Chicken |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Our daughter served this tender chicken rolls to us a long time ago, and we've enjoyed them often since then, comments Alcy Thorne of Los Molinos, California. A zippy cheese filling gives them special flavor while a golden coating enhances their appearance. Ingredients:
6 boneless skinless chicken breast halves (4 ounces each) |
6 ounces monterey jack cheese, cut into 2-inch x 1/2-inch sticks |
2 cans (4 ounces each) chopped green chilies, drained |
1/2 cup dry bread crumbs |
1/4 cup grated parmesan cheese |
1 tablespoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup butter, melted |
Directions:
1. Flatten chicken to /18-in. thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick.
2. In a shallow bowl, combine the bread crumbs, cheese, chili powder, salt and cumin. Place flour in another shallow bowl. Place butter in a third shallow bowl. Coat chicken with flour, then dip in butter and roll in crumb mixture.
3. Place roll-ups, seam side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 6 servings.
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