Green Chile Baked Chicken

Recipe by Vicki in CT
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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