| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Spanish |
Entree, Poultry, Xport |
6 |
Servings |
INGREDIENTS
| 3 |
lg |
Skinless boneless chicken breast halves |
| 1 |
tb |
Butter or margarine, softened |
| 8 |
oz |
Whipped cream cheese with chives, at room temperature |
| 6 |
|
Jalapenos peppers, fresh or canned, with seeds, optional |
| 6 |
sl |
Bacon, optional |
INSTRUCTIONS
This recipe tucks a jalapeno inside a cream cheese-filled chicken breast to
make an elegant main dish that is a few degrees above the normal. Add a
green salad, tostado chips and Spanish rice for a complete meal. -- Beth
Whitley Duke, Food Editor, Amarillo Globe-News, Amarillo, TX
Flatten chicken breast halves to 1/2-inch thickness.
Spread butter on each chicken piece.
Spread about 3 tablespoons cream cheese on each.
PEPPER NOTE: If your family likes spicy food, use a whole jalapeno, seeds
and all, discarding only the stem. For a medium version, remove seeds from
the jalapeno. For a mild version, use half of a seeded jalapeno.
Place a jalapeno at the edge of the cheese-topped side, then roll up
chicken piece around the jalapeno (with the cheese on the inside of the
roll). Repeat with ole jalapeno, seeds and all, discarding only the stem.
For a medium version, remove seeds from the jalapeno. For a mild version,
use half of a seeded jalapeno.
Preheat oven to 400F. If using, wrap a slice of bacon around each chicken
roll. Place rolls, seam side down, in a shallow baking dish. Bakefor 40
minutes, or until chicken is tender. Complete cooking by broiling 5 minutes
or until bacon is crisp.
Jalapenos (pronounced hal-ah-pain-yas) are the small green chili peppers
used in Tex-Mex cooking that look so innocent on the plate yet conceal a
taste hotter than a rancher's branding iron.
Posted to MC-Recipe Digest V1 #329
Recipe by: Beth Whitley Duke (Texas)
From: PATh <phannema@wizard.ucr.edu>
Date: Thu, 05 Dec 1996 09:09:36 -0800
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