Santa Fe Stuffed Chicken
Source of Recipe
erecipes
List of Ingredients
8 boned, skinned chicken breast halves
8 oz. block Monterey jack cheese - divided
1 cup Italian bread crumbs
1 1/2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 cup butter - melted
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 small red bell pepper - seeded, diced
1 small green bell pepper - seeded, 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 block into 8 slices. Wrap each flattened chicken breast around a slice of cheese. Secure with wooden picks.
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 5-10 minutes). Bake in 400F degree oven for 25-30 minutes, or until chicken is
cooked through. Grate remaining cheese. Melt butter in saucepan, stir in flour, whisk in milk, then bring to a simmer. Add cheese, reduce heat, and simmer until thick, stirring constantly so cheese doesn't burn. Place chicken on plates, pour sauce over, and top with diced peppers.
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