Email to KateMarie       

Recipe Categories: A1cooking's HOME PAGEAMISH_MENNONITE_GERMAN APPETIZERS_COLD APPETIZERS_HOT APPETIZERS__BREADBOWLS APPETIZERS__CHEESEBALLS APPETIZERS__DIPS_SPREADS_COLD APPETIZERS__DIPS_SPREADS_HOT APPETIZERS__FONDUE APPETIZERS__ROLLUPS APPETIZERS__WINGS APPETIZERS___POPCORN APPETIZERS___SNACKS BBQ BEVERAGES BEVERAGES_ALCOHOLIC BREAD BREAD_MACHINE BREAKFAST BURGERS CANDY CANNINGANDFREEZING CASSEROLES_BEEF CASSEROLES_PASTA CASSEROLES_PORK CASSEROLES_POULTRY CASSEROLES_SEAFOOD CHILI COPYCAT CROCKPOT_DIPS CROCKPOT_MAIN_DISHES CROCKPOT_SANDWICHES CROCKPOT_SIDE_DISHES CROCKPOT_SOUPS DEEP_FRY DESSERTS DESSERTS_BARS DESSERTS_BROWNIES DESSERTS_CAKES DESSERTS_CAKES_FROM_MIXES DESSERTS_CHEESECAKES DESSERTS_COOKIES DESSERTS_PIES DESSERTS_WITH_ICECREAM FROSTINGS HAPPY_HOLIDAYS ICE_CREAM MAIN_DISHES_ASIAN MAIN_DISHES_BEEF MAIN_DISHES_FISHandSEAFOOD MAIN_DISHES_HAMBURGER MAIN_DISHES_ITALIAN MAIN_DISHES_MEXICAN MAIN_DISHES_PASTA MAIN_DISHES_PORK MAIN_DISHES_POULTRY MAIN_DISHES_SALADS MAIN_DISHES_SAUSAGES_HOTDOGS MICROWAVE PIZZA POTATOES RICE SALADS SALAD_DRESSINGS SANDWICHES_COLD SANDWICHES_HOT SANDWICHES_ROLLUPS_WRAPS SAUCES_SALSAS_GRAVIES SEASONINGS_SPICES SIDE_DISHES SIDE_DISHES_PASTA SOUPS_STEWS_CHOWDERS TAILGATE VEGETABLES VEGETARIAN X_PAULA_DEEN Z_50_STATES_RECIPES Z_CELEBRITY_RECIPES Z_COOKIN_WITH_POLITICIANS Z_FIREFIGHTERS_RECIPES Z_GOOSEBERRYPATCH Z_GUEST_BOOK_ENTRIES Z_HEALTH_BEAUTY Z_JUST4FUN Z_MISCELLANEOUS Z_RECIPE_SITES Z_STATE_FAIR_WINNERS Z_THE_STORY_OF Z_WEIGHTSandMEASURES Z__JERKY_GUN_RECIPES Z__TOHCHRISTMASGOODIESSWAP2007 Z__TOHCOOKIERECIPESWAP2007 Z__TOHFALLRECIPESWAP2006 Z__TOH_HOLIDAYCARDEXCHANGE2005 Z__TOH_HOLIDAYCARDEXCHANGE2006 Z__TOH_HOLIDAYCARDEXCHANGE2007 Z__TOH_HOLIDAYCARDEXCHANGE2008 Z__TOH_VALENTINECARDSWAP2008 Z__WANTING_TO_TRY_SOON

Applebee's® Santa Fe Stuffed Chicken




Source of Recipe


INTERNET


List of Ingredients




-8 oz. pkg. Monterey Jack cheese - divided in half
-8 boneless, skinless chicken breast halves
-1 cup Italian seasoned bread crumbs
-1 1/2 Tbls. grated Parmesan cheese
-1/2 tsp. salt
-1/2 tsp. ground cumin
-1/2 tsp. ground black pepper
-1/2 cup butter - melted
-1 Tbls. butter
-1 Tbls. all-purpose flour
-1 cup milk
-1 sm. red bell pepper - diced
-1 sm. green bell pepper - diced



Recipe



-Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.
-Cut half of the cheese 8 slices.
-Wrap each flattened chicken breasts around a slice of cheese. Secure with wooden picks or uncooked spaghetti noodles.
-Combine the bread crumbs, Parmesan cheese, salt, cumin and pepper.
-Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture.
-Place chicken breasts in a 13" X 9" baking dish, being careful not to crowd them.
-Drizzle remaining butter over the breasts.
-Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).
-Bake in 400 degree oven for 25-30 minutes, or until chicken cooked through.
-Grate remaining cheese.
-Melt butter in saucepan. Stir in flour. Whisk in milk. Bring to a simmer.
-Add cheese and reduce heat. Simmer until thick, stirring constantly so cheese doesn't burn.
-Place chicken on plates, pour sauce over, and top with diced peppers.