| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Mexican, Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
|
Whole chicken breasts, boneless & split |
| 4 |
oz |
Green chilies, diced (canned) |
| 3/4 |
c |
Cheddar cheese, shredded |
| 3/4 |
c |
Monterey Jack cheese, shredded |
| 3 |
tb |
Onion, finely chopped |
| 1/3 |
c |
Butter, melted |
| 1/4 |
ts |
Chili powder |
| 1/4 |
ts |
Cumin, ground |
| 1 |
c |
Tortilla chips, crushed |
|
|
Wooden toothpicks |
INSTRUCTIONS
Remove skin from chicken. Between sheets of waxed paper, pound each until
1/4" thick. Drain chilies and combine with the cheeses and onion. Divide
into 6 equal portions. Sprinkle one portion down center of each breast.
Roll chicken around filling, folding in ends and securing with wooden
toothpicks. Combine the butter, chili powder and cumin. Coat rolls with
butter mixture and roll in chips.
Arrange chicken, seam side down, in a shallow greased casserole. Bake at
375 degrees for 45 minutes. Serve with sour cream and taco sauce. Goes
great with mexican rice.
**As I recall, this came from an old Sunset Magazine and it is really good!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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