| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Poultry, Mexico |
6 |
Servings |
INGREDIENTS
| 8 |
|
Chicken breast halves; skinned and boned |
| 7 |
oz |
Green chilies; diced |
| 4 |
oz |
Monterey Jack cheese; cut into 8 strips |
| 2/3 |
c |
Finely ground dry bread crumbs |
| 1/2 |
c |
Parmesan cheese; grated |
| 1 1/2 |
tb |
Chili powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Pepper |
| 6 |
tb |
Butter; melted |
|
|
TOMATO SAUCE |
| 32 |
oz |
Tomato sauce |
| 1/2 |
ts |
Ground cumin |
| 1/3 |
c |
Green onions; sliced |
|
|
Salt and pepper to taste |
|
|
Hot pepper sauce to taste |
INSTRUCTIONS
H
Flatten chicken breasts between waxed paper. Put about 2 tablespoons
chilies and 1 cheese strip in center of each chicken piece. Roll up and
tuck ends under.
Combine remaining ingredients, except butter, to make crumb mixture. Dip
each stuffed chicken to shallow bowl containing melted butter and roll in
crumb mixture.
Place chicken rolls seam side down in oblong baking dish. Cover and
chill 4 hours or overnight.
Preheat oven to 400 degrees. Bake uncovered for 20 minutes or until
done.
Prepare Tomato Sauce: Combine all ingredients in a pan and heat well.
Pour heated Tomato Sauce over chicken.
From California Sizzles by the Jr League of Pasadena, Inc. received from
Susan Sparks in the Oct '94 swap on Delphi.
Formatted for MM by Pegg Seevers 11/09/94 Submitted By BETTY CROCKER'S
HAMBURGER COOKBOOK, CIRCA 1977.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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