Southwest Stuffed Chicken
Rating:
★★★★★ 1 vote
Ingredients
- 6
- 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
- salt
- 1/4 tsp
- ground cumin
- 3/4 c
- all purpose flour
- 1/2 c
- butter or margarine, melted
How to Make Southwest Stuffed Chicken
- 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
