INGREDIENTS

INSTRUCTIONS

* I usually use Jack cheese, but yellow if fine too.  Pound chicken
breasts between wax paper until they are 1/4-inch thick.  Brush tops
with herb butter.  Mix chilies and grated Jack cheese. Divide and
spread in the center  of each chicken breast. (I don't mix these; I
just lay strips of  chilies and strips of cheese.) Roll up and tuck the
ends under.  Combine bread crumbs, Parmesan, chili powder, salt, pepper
and cumin.  Dip each stuffed breast in melted butter and roll in crumb
mixture.  Place chicken, seam side down, in an oblong baking dish and
drizzle  with a little melted butter.  Bake, uncovered, at 350 degrees
for 45 minutes.  May be served with Salsa* poured over it or on the
side.  Salsa: Combine all ingredients and heat well.  Cooks Notes: I
found this recipe book years ago at the library. I  made this recipe
and fell in love. I later bought both part I and  part II of these
cookbooks. These are the foods that they serve at  their wonderful
restaurant in Portland, Oregon.  Over the years, I have adjusted the
ingredients. I don't use the  Salsa or any salsa on it. This chicken
has a Mexican flavor. At  times, I have changed the ingredients; added
cilantro, done without  the parsley, the Tabasco, oregano.  I don't
bother using toothpicks or anything. I just tuck everything  closed and
then put them in the baking pan tucked side down. They  ooooze cheese
no matter what you do! Yum.  Italian Variation: When I had leftover
spaghetti sauce and extra  mushrooms ~ - I made it ITALIAN! I left out
the cumin and chili  powder (used Italian seasonings instead and
changed the cheese to  mozzarella, the green chili to mushrooms and put
spaghetti sauce on  top.)  Freezer info: Also, we often partially cook
these (about 30  minutes)and then freeze them and then thaw and bake
for about 20  minutes. We take (frozen) camping. (Have not frozen the
Italian  variation that I invented.)  Source: Albertina's Cookbook #I;
a local restaurant and shops  (staffed by volunteers), Portland,
Oregon. All profits go to  Albertina Kerr Centers For Handicapped
Children.  MC formatted by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Albertina's I, A Collection of Recipes, 1989  Posted to
recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb  22, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 314
Calories From Fat: 191
Total Fat: 21.7g
Cholesterol: 90.1mg
Sodium: 700.5mg
Potassium: 340.8mg
Carbohydrates: 10.3g
Fiber: 2.2g
Sugar: 3.7g
Protein: 19.9g