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Monterey Chicken




Source of Recipe


Beanbag






List of Ingredients



• 8 large whole boneless, skinless chicken breasts
  
• 1 (7 ounce) can chopped mild green chiles
  
• 1 (8 ounce) block 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 (15 ounce) can plain tomato sauce
  
• 1/2 teaspoon ground cumin
  
• 1/2 cup sliced green onion
  
• Salt and freshly ground black pepper to taste
  
• Hot pepper sauce to taste (optional)
  






Instructions



1. Pound the chicken breasts between 2 sheets of waxed paper until thin.
   
2. Spread each breast with 1 tablespoon of the green chilies.
   
3. Place one cheese strip on top of each portion of chilies. Roll up each chicken breast and tuck ends under.
   
   
4. Combine the bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper in a shallow dish.
   
5. 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.
   
6. Drizzle with remaining butter.
   
   
7. Cover and chill at least 4 hours or overnight.
   
   
8. Preheat oven to 400 F. Bake for 25 to 40 minutes, or until done.
   
9. Serve with the tomato sauce and garnish with sour cream and fresh limes.