| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Brenda’s, Chicken, Cookbooks, News, Or mags |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Melted butter |
| 1/2 |
ts |
Oregano |
| 1 |
ts |
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 |
ts |
Chili powder, use more to taste |
| 1/2 |
ts |
Garlic salt |
| 1/4 |
ts |
Cumin |
| 1/4 |
ts |
Pepper |
| 6 |
tb |
Butter, melted |
| 15 |
oz |
Tomato sauce |
| 1/2 |
ts |
Cumin |
| 1/3 |
c |
Green onions, sliced |
| 1/8 |
ts |
Pepper |
| 1 |
ds |
Tabasco sauce |
INSTRUCTIONS
HERB BUTTER
CHICKEN
SALSA
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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