Applebee's Santa Fe Stuffed Chicken

Little Bee's Note:

A copycat from Applebee's!

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 8 boneless skinless chicken breasts
• 1 (8 ounce) package monterey jack cheese
• ½ cup butter , melted
• 1 cup Italian seasoned breadcrumbs
• 1 ½ tablespoons grated parmesan cheese
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon ground black pepper
• 1 small red bell pepper
• 1 small green bell pepper

Directions:

1. Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.
2. Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13 x 9-inch baking dish, but don't crowd them. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).
3. Bake in a preheated 400ºF (205ºC) oven for 25 to 30 minutes or until chicken is done.
4. Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce. Dice bell peppers.
5. When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.

Reviews

[Sandra :-)]

Hi all! This dish is delicious and SO easy to make! FYI, I forgot to roll the chicken in melted butter prior to rolling in the seasonings. So, I ended up just pouring all that butter over top of the seasoned chicken and it came out just fine. The only problem I had was that I had to look up how to make a roux (only did that one other time a long time ago. I guessed on the amount of cheese (ended up about 1/4 c. shredded). For those that don't know, for the roux I took 2 T butter & melted over low heat until it was light brown, then stirred in 2 T flour, then added milk,cheese and salt stirring constantly until it was the right consistency. This recipe is definitely a keeper that I will use again. Thank you!