stuffed chicken roll mexican style
Just another way to prepare chicken.
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 - boneless skinless chicken breasts
- 2 packages budding thin chicken slices
- 1 1/2 cups asadero, sliced or shredded
- 1 can rotel, drained
- - mrs. dash southwest chipolte, fiesta lime, and table blend seasoning
- - granulated garlic, granulated onion
- - olive oil
- TOPPING
- 1 cup roasted tomatillo salsa (juliann esquivel's recipe, see link below)or salsa verde
How To Make stuffed chicken roll mexican style
-
Step 1Pound 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. -
Step 2Place thin chicken slices on top of ckn breast, overlapping them and letting them hang out over the edge of the chicken.
-
Step 3Place 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.
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Step 4Fry 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.
-
Step 5Drizzle roasted tomatillo salsa over ckn. https://www.justapinch.com/recipe/juliann/roasted-tomatillo-salsa-salsa-de-tomatillo-asado/salsa?k=roasted+tomatillo+salsa&p=1&o=r
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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