Prep 25 mins
Cook 8 mins
A savory example of the best of New Mexican cooking from the Guadalupe Cafe, Santa Fe.
- 6 large chicken breasts, boned
- 2 cups monterey jack cheese, grated
- 3 eggs, lightly beaten
- 1 cup milk
- 2 cups all-purpose flour
- 2 cups cornmeal, for breading
- oil, for frying
- 2 cups green chili sauce (preferably Hatch chile sauce)
- 1⁄2 cup monterey jack cheese, grated
- Cut a pocket in to the middle of each chicken breast.
- Pack in 1/3 cup of grated cheese into the opening of each breast.
- Pin opening closed with wooden skewers or strong toothpicks.
- Beat the eggs and milk together in a small bowl.
- Dip the stuffed chicken breasts in the flour and then in the egg batter.
- Roll them in the cornmeal.
- Heat a large skillet on the stove, add oil and heat to 350°F.
- Add the chicken breasts and saute them on both sides until golden brown.
- While the breasts are browning, preheat the oven to 450F and spritz a baking dish with cooking spray.
- Place the sauteed, stuffed chicken breasts in prepared baking dish.
- Cover them with the green chile sauce and the remaining 1/2 cup of Monterey Jack cheese.
- Bake the breasts for 6-8 minutes, or until the cheese is melted.
This was delicious but the Best thing is that it was easy to reduce the recipe to serve one. Thanks for sharing.
We had this tonight with maincooncats potato dumplings, all I can say it NUMMY!!! Great way to do up chicken. Thanks Molly.