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Mexican Chicken

 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.


  • 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


  • 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.
Nutritional 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.