Southwest Stuffed Chicken Recipe

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Southwest Stuffed Chicken

Beth Ellefson



pinch tips: How to Brown Chicken



boneless chicken breast halves
6 oz
monterey jack cheese, cut into 2x1/2 inch sticks
2 can(s)
(4 oz) each chopped green chilies, drained
1/2 c
dry bread crumbs
1/4 c
grated parmesan cheese
1 Tbsp
chili powder
1/2 tsp
1/4 tsp
ground cumin
3/4 c
all purpose flour
1/2 c
butter or margarine, melted

Directions Step-By-Step

Flatten chicken to 1/8 inch thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick. In a shallow bowl, combine the bread crumbs, parmesan cheese, chili powder, salt and cumin. Coat chicken with four, then dip in butter and roll in crumb mixture.
Place roll ups, seam side down, in a greased 9x13 inch baking dish. Bake, uncovered, at 400 for 25 minutes or until chicken juices run clear.

About this Recipe

Course/Dish: Chicken