| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
Mexican |
Poultry, Mexican, Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 4 |
|
Skinless, boneless chicken breast halves |
|
|
(about 1 1/2 pounds) |
| 1 1/2 |
c |
Coarsely shredded Monterey Jack cheese with |
|
|
Jalapeno peppers ( 8 ounces) |
| 2 |
ts |
Dried oregano, crumbled |
| 3/4 |
c |
Yellow cornmeal |
| 1 |
tb |
Chili powder |
| 1/3 |
c |
Flour |
| 2 |
lg |
Eggs |
| 1 |
c |
Vegetable oil |
|
|
Guacamole and/or salsa |
INSTRUCTIONS
Place each chicken breast half between waxed paper and pound very thin with
a mallet or rolling pin to form a "cutlet". Be careful not to pound holes
in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle with
oregano. Fold sides over to seal cheese, then roll up. Hold in place with
wooden toothpick. Combine cornmeal with chili powder on sheet of waxed
paper; place flour on another. Beat eggs slightly in a pie plate. Coat the
stuffed rolls with flour; dip in egg then cornmeal mixture to coat well.
Chill at least an hour. (This much of the preparation can be done ahead).
Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly
brown the stuffed chicken rolls, turning often, until golden. Lift out with
a slotted spoon; drain well. Place in a shallow baking pan. Bake 20
minutes or until juices run clear when pierced with a small knife. Serve
with guacamole and/or salsa.
Makes 4 servings.
[ 1001 HOME IDEAS MAGAZINE; April 1990 ]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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