Piquant Chicken Served At Albertina’s, Portland, Or
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Melted butter |
| 1/2 | t | Oregano |
| 1 | t | Chopped parsley |
| 4 | Whole chicken breasts | |
| halved skinned and boned | ||
| 7 | oz | Green chilies, diced |
| 1/4 | lb | Monterey Jack cheese, grated |
| 1/2 | c | Fine bread crumbs |
| 1/4 | c | Parmesan cheese, grated |
| 1/2 | t | Chili powder, use more to |
| taste | ||
| 1/2 | t | Garlic salt |
| 1/4 | t | Cumin |
| 1/4 | t | Pepper |
| 6 | T | Butter, melted |
| 15 | oz | Tomato sauce |
| 1/2 | t | Cumin |
| 1/3 | c | Green onions, sliced |
| 1/8 | t | Pepper |
| 1 | ds | Tabasco sauce |
INSTRUCTIONS
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.. 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. Serves 8 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 2 of these cookbooks. These are the foods that they serve at their wonderful restaurant. 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 (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.) 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. Also, we like to partially cook these and then freeze them. We even take them camping. Everybody loves them and they never last, NEVER. Source: Albertina's 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> NOTES : This is my favorite recipe ever!! Recipe by: Albertina's I, A Collection of Recipes, 1989 Posted to MC-Recipe Digest V1 #369, by Brenda Adams <adamsfmle@sprintmail.com> on Sun, 12 Jan 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 314
Calories From Fat: 191
Total Fat: 21.7g
Cholesterol: 90.1mg
Sodium: 700.5mg
Potassium: 340.6mg
Carbohydrates: 10.3g
Fiber: 2.2g
Sugar: 3.7g
Protein: 19.9g