| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | 8 | Servings | |
INGREDIENTS
| 8 | Chicken breast halves skinned and boned | |
| 7 | oz | Can diced green chiles |
| 4 | oz | Monterey Jack cheese cut in 8 strips |
| 1/2 | c | Fine dry bread crumbs |
| 1/4 | c | Grated Parmesan cheese |
| 1 | tb | Chili powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Black pepper |
| Butter, melted | ||
| Tomato Sauce |
INSTRUCTIONS
Pound chicken pieces to about 1/4 inch thickness. Put about 2 tablespoons chiles and 1 Jack cheese strip in center of each chicken piece. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Dip each stuffed chicken in shallow bowl containing 6 tablespoons melted butter and roll in crumb mixture. Place chicken rolls, seam side down, in oblong baking dish and drizzle with a little melted butter. Cover and chill 4 hours or overnight. Bake uncovered at 400 degrees 20 minutes or until done. Serve with tomato Sauce. Makes 8 servings. Tomato Sauce 1 (1 pound) can tomato sauce 1/2 teaspoon ground cumin 1/3 cup sliced green onions salt, pepper Hot pepper sauce Combine tomato sauce, cumin, and green onions in small saucepan. Season to taste with salt, pepper and hot pepper sauce. Heat well. Makes about 2 cups. Sherri Posted By eastman@solstice.jpl.nasa.gov (Sherri Eastman) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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