Recipe by Vicki in CT
Chicken stuffed with cheese and chiles.
Top Review by WiGal
Loved this! Easy, delicious, and a make ahead-my kind of recipe. Made this earlier in day so it fit right into our schedule and then washed up all the dishes ahead so we could enjoy some vino. The pounding of chicken is important so the ratio of meat to chile/cheese is right. The outside breading is very good. The only change I made was to use garlic powder instead of garlic salt as I try to omit salt whenever possible. Thank you Vickie for an excellent recipe!
- 4 chicken breasts
- 7 ounces canned green chilies, whole
- 1⁄4 lb monterey jack cheese
- 1⁄4 cup grated parmesan cheese
- 1 teaspoon chili powder
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon lemon pepper
- 1⁄2 cup grated breadcrumbs
- 6 tablespoons margarine
Directions See How It's Made
- Cut chicken breasts in half; bone and remove skin. Place waxed paper over each chicken breast and flatten to about 1/4 inch thick, using a meat mallet.
- Drain, rinse and remove seeds from the canned chiles. Cut chiles and the Jack cheese into 8 pieces. Put a piece of chili and a slice of cheese on each chicken breast. Tuck in sides and roll.
- In a shallow bowl, combine Parmesan cheese, chili powder, garlic salt, cumin, lemon-pepper seasoning, and the dry bread crumbs. Blend well. In another shallow bowl place the melted margarine.
- Dip each rolled chicken breast carefully into the melted margarine then into crumb-cheese mixture. Place, seam-side down, in a 9 × 13-inch baking pan; keep chicken breasts from touching. Drizzle with remaining margarine.
- Refrigerate, covered with foil, 30-45 minutes (this is a very important step!). Bake, uncovered, in preheated 400-degree oven for 25 minutes.