Mexican Stuffed Chicken

Name: Mexican Stuffed Chicken
Ingredients: 2 chicken breasts, skinned and boned; 1 Tbsp. dried bread crumbs; 1 Tbsp. grated Parmesan cheese; 2 Tbsp. mild green chilies, chopped; 1/2 tsp. chili powder; 1 egg, beaten; 1 oz. Monterey Jack cheese, cut into 2 slices (3 x 1-inch)

7 ingredients

7 steps

Ingredients

2 chicken breasts, skinned and boned
1 Tbsp. dried bread crumbs
1 Tbsp. grated Parmesan cheese
2 Tbsp. mild green chilies, chopped
1/2 tsp. chili powder
1 egg, beaten
1 oz. Monterey Jack cheese, cut into 2 slices (3 x 1-inch)

Directions

1

Preheat oven to 375°.
2

With kitchen hammer or the side of a cleaver, pound out the boned breasts to 1/4-inch thick.
3

On each one, place a tablespoon of the chilies and a Monterey Jack cheese slice.
4

Roll up and place, seam side down, in a baking dish. Brush with beaten egg.
5

Mix together the bread crumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust.
6

Bake for about 20 minutes. Cheese inside will be melted and the crust nicely browned.
7

Serves 2.