Monterey Chicken
* Exported from MasterCook *
Monterey Chicken
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 large whole chicken breasts -- skinned and boned
1 can chopped mild green chilies (7-oz.)
1/2 pound Monterey Jack cheese -- cut into 8 strips
1/2 cup fine dry bread crumbs
1/4 cup freshly grated Parmesan cheese
3 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
6 tablespoons butter -- melted
Sour cream
Fresh limes
Tomato Sauce:
1 can plain tomato sauce (15-oz.)
1/2 teaspoon ground cumin
1/3 cup sliced green onion
Salt and freshly ground black pepper to
taste
Hot pepper sauce to taste -- optional
Pound the chicken breasts between 2 sheets of waxed paper until thin. Spread each breast with 1 tablespoon of the green chilies. Place one cheese strip on top of each portion of chilies. Roll up each chicken breast and tuck ends under.
Combine the bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper in a shallow dish. Dip each stuffed breast into the melted butter and roll in the bread crumb mixture. Place the breasts in a baking dish, seam-side down. Drizzle with remaining butter.
Cover and chill at least 4 hours or overnight.
Preheat oven to 400 F. Bake for 25-40 minutes, or until done. Serve with the tomato sauce and garnish with sour cream and fresh limes.
Tomato Sauce: In a small saucepan, combine the tomato sauce, cumin, green onion, salt, pepper, and hot pepper sauce, if using. Bring to a boil and cook, stirring constantly, until slightly thickened.
Serves 8
Note: This recipe can be made in advance for dozens of guests and is easy to transport.
- - - - - - - - - - - - - - - - - -
|
|
member logon
