Mexican Chicken

Name: Mexican Chicken
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

13 ingredients

3 steps

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 11x7-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.