| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 8 |
|
Chicken breast halves; boned and skinned |
| 1 |
cn |
(7-oz) diced green chilies; drained |
| 1/4 |
lb |
Monterey Jack cheese; cut into 8 strips |
| 1/2 |
c |
Dry bread crumbs |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
tb |
Chili powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cumin |
| 1/4 |
ts |
Pepper |
| 6 |
tb |
Butter; melted |
| 1 |
cn |
(15-oz) tomato sauce |
| 1/2 |
ts |
Cumin |
| 1/2 |
c |
Sliced green onions |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Pepper sauce to taste |
INSTRUCTIONS
TOMATO SAUCE
Pound chicken to 1/4 inch thickness. Place chilies and a strip of cheese in
the center of each breast. Roll up and tuck ends under. Combine bread
crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Dip each
stuffed breast in 6 Tablespoons melted butter and roll in crumb mixture.
Place seam side down in an oblong 7x11 baking dish. Drizzle with melted
butter. Cover and refrigerate overnight. Bake, uncovered, at 400° until
done (30 to 45 minutes). To make tomato sauce, combine all ingredients in a
saucepan and heat thoroughly. Serve with chicken breasts. Yield: 8
servings.
BETTY BIGGADIKE SCROGGIN
(MRS. CARROLL)
PALOS VERDES, CA
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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