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Mexican Chicken

When we have company for dinner, I like to use recipes that can be assembled hours in advance so I have more time to visit. This chicken dish truly fills the bill!

4 ServingsPrep: 15 min. + chilling Bake: 20 min.

Ingredients

4 large boneless skinless chicken breast halves
1 can (4 ounces) chopped green chilies, drained
2 ounces Monterey Jack cheese, cut into 4 strips
1/4 cup fine dry bread crumbs
2 tablespoons grated parmesan cheese
3-1/2 teaspoons chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
4 tablespoons butter, melted
2 teaspoons cornstarch
1/2 teaspoon chicken bouillon granules
1/2 cup cold water
1 cup picante sauce

Directions

Flatten chicken to 1/4-in. thickness. Place 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 butter, then roll in
crumb mixture. Place chicken rolls seam side down in an ungreased
11-in. x 7-in. baking dish. Drizzle with remaining butter. Cover and
refrigerate at least 4 hours. Bake, uncovered, at 400° for 20-25
minutes or until chicken is tender.
Meanwhile, in a small saucepan, combine the cornstarch, bouillon and

2 of 2

Mexican Chicken (continued)

Directions (continued)

water until smooth; stir in picante sauce. Bring to a boil over
medium heat; cook and stir for 1 minute or until slightly thickened.
Remove toothpicks from chicken and serve with sauce. Yield: 4
servings.

Nutrition Facts: 1 serving (1 each) equals 374 calories, 21 g fat (11 g saturated fat), 121 mg cholesterol, 1,012 mg sodium, 13 g carbohydrate, 1 g fiber, 32 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.