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    Southwest Stuffed Chicken


    Source of Recipe


    Alcy Thorne

    List of Ingredients




    6 boneless skinless chicken breast halves -- (about 1-1/2 pounds)
    6 ounces monterey jack cheese -- cut into 2-inch x 1/2 inch strips
    2 4 ounce cans chopped green chilies -- drained
    1/2 cup dry bread crumbs
    1/4 cup grated parmesan cheese
    1 tablespoon chili powder
    1/2 teaspoon salt
    1/4 teaspoon ground cumin
    3/4 cup all-purpose flour
    1/2 cup butter or margarine -- melted

    Recipe



    Flatten chicken to 1/6-in. 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 flour, then dip in butter and roll in crumb mixture. Place roll-ups, seam side down, in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400ºF for 25 minutes or until chicken juices run clear. Discard toothpicks. Yield: 6 servings.

 

 

 

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