Monterey Chicken

Name: Monterey Chicken
Ingredients: 8 large whole chicken breasts, skinned and boned (7 to 8 oz. each); 1 (7 oz.) can chopped mild green chilies; 1/2 lb. Monterey Jack cheese, cut into 8 strips; 1/2 c. fine dry bread crumbs; 1/4 c. freshly grated Parmesan cheese; 1 to 3 tsp. chili powder; 1/4 tsp. ground cumin; 6 Tbsp. butter, melted; 1/2 tsp. salt; 1/4 tsp. ground black pepper; Tomato Sauce (recipe follows)

11 ingredients

7 steps

Ingredients

8 large whole chicken breasts, skinned and boned (7 to 8 oz. each)
1 (7 oz.) can chopped mild green chilies
1/2 lb. Monterey Jack cheese, cut into 8 strips
1/2 c. fine dry bread crumbs
1/4 c. freshly grated Parmesan cheese
1 to 3 tsp. chili powder
1/4 tsp. ground cumin
6 Tbsp. butter, melted
1/2 tsp. salt
1/4 tsp. ground black pepper
Tomato Sauce (recipe follows)

Directions

1

Pound chicken breasts between 2 sheets of wax paper.
2

Spread each breast with 1 tablespoon of green chilies.
3

Place 1 cheese strip on top of each portion of chilies.
4

Roll up each chicken breast and tuck ends under.
5

Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper in a shallow dish. Dip each breast into melted butter and in bread crumb mixture. Place breast in baking dish, seam-side down.
6

Drizzle with melted butter.
7

Cover and chill at least 4 hours or overnight.