Southwest Stuffed Chicken

Southwest Stuffed Chicken Recipe

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Beth Ellefson



★★★★★ 1 vote


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


1Flatten 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.
2Place 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 Southwest Stuffed Chicken

Course/Dish: Chicken