Southwest Stuffed Chicken

Southwest Stuffed Chicken Recipe

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Beth Ellefson



★★★★★ 1 vote


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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

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.

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About Southwest Stuffed Chicken

Course/Dish: Chicken

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