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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 2 |
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Directions: : 1 tb Dried bread crumbs
: 1 tb Grated Parmesan cheese
: 2 tb Mild green chilis, chopped
1/2 ts Chili powder
: 1 Egg, beaten
: 1 oz Moneterey Jack cheese, cut
-into two slices, 3 x 1 in.
MEXICAN STUFFED CHICKEN
Preheat oven to 375. With kitchen hammer, pound out breasts to 1/
4 in thick. On each one, place a Tbsp. of chilis and silce of Jack
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 min- cheese inside will be melted and
the crust nicely browned. Serves 2.
From: Burton Ford
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