South of the Border Chicken Rolls
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 4 boneless skinless chicken breasts (split)
- 1 (7 ounce) can green chilies, drained and minced
- 8 slices monterey jack cheese (we used cheddar)
- 3⁄4 cup fine dry breadcrumb
- 1⁄3 cup parmesan cheese (grated)
- 1 1⁄2 tablespoons chili powder
- 1⁄4 teaspoon ground cumin (to taste)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 6 tablespoons unsalted butter or 6 tablespoons margarine, melted
directions
- Pound breasts to 1/4-inch thickness.
- Put two tablespoons minced chilies and one slice of cheese on each breast, leaving a narrow border all around. Roll up the breasts tightly, tucking in the ends, and secure with toothpicks or wire skewers.
- Combine the bread crumbs, chili powder, cumin, salt, and black pepper in a bowl. Coat each chicken roll with the melted butter, then the bread crumb mixture, gently patting crumbs onto the breasts until covered. (At this point, you can refrigerate overnight if you want.).
- Arrange the chicken rolls seam side down in a greased 13 x 9 baking dish and bake uncovered at 400° for 20 minutes or until golden.
- Eat and enjoy!
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RECIPE SUBMITTED BY
I'm 22 and a mom to one DD and three furkids (two Rhodesian Ridgebacks and one cat of unknown heritage). I'm not very at cooking, but I do like to try. :)
I work from home as a graphic designer for a website company. I love to hike and bowhunt, I love my daughter and my husband. I love animals, writing and eating food.
I am hoping to get better at cooking; I'm not very good at it right now... for example, I'm in the midst of cooking pork chops right this moment and I burned the bacon, spilled grease on myself and lost some of my onions. *sigh*