| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Large; whole chicken breasts, cooked, with bones and skin removed |
| 2 |
c |
Monterey Jack cheese; grated |
| 3 |
|
Eggs; lightly beaten |
| 1 |
c |
Milk |
| 2 |
c |
Flour |
| 2 |
c |
Yellow cornmeal |
| 1 |
c |
Vegetable oil |
| 2 |
c |
Green Chile Sauce |
| 1/2 |
c |
Monterey Jack cheese grated |
INSTRUCTIONS
(from the Guadalupe Cafe - Santa Fe)
Cut a pocket in to the middle of each chicken breast. Pack in the 2 cups of
grated cheese.
In a small bowl place the eggs and the milk. Beat them together.
Dip the stuffed chicken breasts in the flour and then in the egg batter.
Roll them in the cornmeal.
In a large heavy skillet place the vegetable oil and heat it until it is
hot. Add the chicken breasts and saute them on both sides until they are
golden brown.
Place the sauteed, stuffed chicken breasts in a buttered baking dish.
Cover them with the Green Chile Sauce and the 1/2 cup of Monterey Jack
cheese.
Preheat the oven to 450 and bake them for 6-8 minutes, or until the cheese
is melted.
Serves 6
Posted to MM-Recipes Digest V4 #253 by Cindy Wysocki <cysocki@trail.com> on
Sep 22, 1997
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