INGREDIENTS

INSTRUCTIONS

1. Cut chicken breasts in half; bone and remove skin. Place waxed paper
over each chicken breast and flatten to about 1/4 inch thick, using a meat
mallet. 2. Drain, rinse and remove seeds from the canned chiles. Cut chiles
and the jack cheese into 8 pieces. Put a piece of chili and a slice of
cheese on each chicken breast. Tuck in sides and roll. 3. In a shallow
bowl, combine Parmesan cheese, chili powder, garlic salt, cumin,
lemon-pepper seasoning, and the dry bread crumbs. Blend well. In another
shallow bowl place the melted margarine. 4. Dip each rolled chicken breast
carefully into the melted margarine then into crumb-cheese mixture. Place,
seam-side down, in a 9 x 13-inch baking pan; keep chicken breasts from
touching. Drizzle with remaining margarine. 5. Refrigerate, covered with
foil, 30-45 minutes (this is a very important step!). Bake, uncovered, in
preheated 400-degree oven for 25 minutes.
Recipe By     : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”