Mexican Chicken Rolls
List of Ingredients
Southern Living Annual 1993
Serving Size: 8
1/2 cup fine dry bread crumbs
1/4 cup grated parmesan cheese
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
8 skinless boneless chicken breast
halves
1 package Monterey jack cheese with
peppers ( 8oz) cut crosswise into 8
equal slices
1/3 cup butter or margarine melted
Recipe
Combine first 5 ingredients in a
shallow dish; set aside.
Place each chicken breast between 2
sheets of wax paper; flatten to
1/4-inch thickness using a meat mallet
or rolling pin. Place a slice of
cheese on each chicken breast. Roll
up from short side, and secure with
wooden picks. Dip chicken rolls in
butter, and dredge in breadcrumb
mixture. Place rolls, seam side down,
on a baking sheet. Cover and freeze
until firm; transfer to a large
heavy-duty plastic freeze bag and
return to freezer. Freeze up to 6
months.
To serve, place frozen chicken rolls
in a lightly greased 11- x 7- x 1
1/2-inch baking dish; bake at 400 ° F
for 30 minutes.
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