Stuffed Chicken Roll Mexican Style

Lynn Socko

By
@lynnsocko

Just another way to prepare chicken.


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Comments:

Serves:

4

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

4
boneless skinless chicken breasts
2 pkg
budding thin chicken slices
1 1/2 c
asadero, sliced or shredded
1 can(s)
rotel, drained
mrs. dash southwest chipolte, fiesta lime, and table blend seasoning
granulated garlic, granulated onion
olive oil

TOPPING

1 c
roasted tomatillo salsa (juliann esquivel's recipe, see link below)or salsa verde

Directions Step-By-Step

1
Pound chicken out to thin it and make it larger. Season with spices. NOTE: Using a ziploc bag to put ckn in to pound makes for a much easier clean up.
2
Place thin chicken slices on top of ckn breast, overlapping them and letting them hang out over the edge of the chicken.
3
Place small amount of cheese and rotel on each pc. of ckn. Fold in sides of thin chicken slices, now roll chicken breast up, secure ends and center with toothpicks.
4
Fry chicken breasts i a skillet in aboutrr 1/4 c. of olive oil on all sides till good and brown. Add about 1 1/2 c of water or ckn. broth, simmer for 20-30 min. turning once halfway through.
5
Drizzle roasted tomatillo salsa over ckn. Roasted Tomatillo Salsa, (Salsa de Tomatillo Asado)

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican