| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Mexican |
Mexican, Poultry |
2 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts, skinned and boned |
| 1 |
tb |
Dried bread crumbs |
| 1 |
tb |
Grated Parmesan cheese |
| 2 |
tb |
Mild green chilis, chopped |
| 1/2 |
ts |
Chili powder |
| 1 |
|
Egg, beaten |
| 1 |
oz |
Moneterey Jack cheese, cut into two slices, 3 x 1 in. |
INSTRUCTIONS
MEXICAN STUFFED CHICKEN
Preheat oven to 375. With kitchen hammer, pound out breasts to 1/
4 in thick. On each one, place a Tbsp. of chilis and silce of Jack cheese.
Roll up an place seam side down in baking dish. Brush with beaten egg. Mix
together bread crumbs, Parmesan cheese and chili powder and sprinkle over
the chicken rolls, patting into place to form a crust. Bake for about 20
min- cheese inside will be melted and the crust nicely browned. Serves 2.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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