Prep 25 mins
Cook 35 mins
The type of salsa you use in this recipe will make all the difference if you like things mild or spicy. I love to use the green tomatillo salsa, along with some of the red to make this cheesy chicken dish look even more colorful. Garhish with lots of cilantro.
- 4 boneless skinless chicken breast halves
- 4 ounces monterey jack cheese or 4 ounces monterey jack pepper cheese, sliced thin
- 1 (4 ounce) canchopped green chilies, drained
- 1⁄2 cup seasoned dry bread crumb
- 1 teaspoon chili powder
- 1⁄2 cup of your favorite salsa
- Preheat oven to 375.
- Pound chicken breasts with a food mallet to make a thin cutlet.
- Top each breast with equal amounts of cheese, and chilies.
- Roll up and secure with toothpicks if needed.
- In a pie plate, combine the bread crumbs, chili powder, salt and pepper to taste.
- Roll the chicken in the crumbs, coating completely.
- Arrange chicken rolls in a shallow baking pan and bake for 20 minutes.
- Pour salsa over chicken and bake another 15 minutes, or until done.
- Serve with additional salsa and a little sour cream if desired.
This is one of the best chicken recipes I've ever had. My wife loved it and now I am a hero in the kitchen! So filling and flavorful. Thanks for this recipe.
Great recipe. I've made this for years! One suggestion, try using cumin powder in place of your chili powder for a different mexican twist. If you like cumin, you'll enjoy the change!
This dish tasted good and the chicken was nice and moist. The thing I didn't like about it was that the crumb coating on skinless chicken stays crumby, not crispy. I might try browning it in a pan before putting it in the oven next time. I found that it was easier to wrap the chicken around the cheese when I grated the cheese and then squeezed it back into a shape that was easy to wrap. I also put extra grated cheese on top of the salsa. Cumin was a good suggestion, but I didn't replace the chili powder with it, just threw them both in. Thanks for the recipe