Recipe by yooper
A south of the border twist on a Russian classic! I usually serve some Spanish rice with this dish! Ole! Prep time includes 4 hours chilling time.
Top Review by Miss Annie
What a lovely meal we had with this dish. We enjoyed eating this chicken so very much. The green chiles I used were mild New Mexico green chiles, and I used pure red chile powder too, since cumin was added. The sauce added just a spicy bite, but not too much. Thanks for posting this wonderful recipe.
- 4 large boneless skinless chicken breast halves
- 1 (4 ounce) canchopped green chilies, drained
- 2 ounces monterey jack cheese, cut into 4 strips
- 1⁄4 cup fine dry breadcrumb
- 2 tablespoons grated parmesan cheese
- 3 1⁄2 teaspoons chili powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground cumin
- 4 tablespoons butter or 4 tablespoons margarine, divided
- 1 cup picante sauce
- 1⁄2 cup cold water
- 2 teaspoons cornstarch
- 1⁄2 teaspoon chicken bouillon granule
Directions See How It's Made
- Pound chicken to 1/4-in thickness.
- Put about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast.
- Fold in sides and ends; secure with a toothpick.
- In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin.
- Dip chicken in 3 tablespoons melted butter, then roll in crumb mixture.
- Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.
- Drizzle with remaining butter.
- Cover and refrigerate at least 4 hours.
- Bake, uncovered at 400°F for 20-25 minutes or until chicken is tender.
- Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.
- Bring to a boil over medium heat, cook and stir for 1 minute.
- Remove toothpicks from chicken and serve with sauce.