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Ingredients
- 8 boneless skinless chicken breast halves
- 2 cans (4 ounces each) whole green chiles, drained
- 1 block (4 ounces) Monterey Jack cheese
- 1/2 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 teaspoons chili powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 tablespoons butter, melted
- Taco sauce, optional
Directions
- 1. Flatten chicken to 1/4-in. thickness. Remove seeds from the chiles and cut into 8 pieces. Cut cheese into eight 2-1/2-in. x 1/2-in. sticks. Place 1 cheese stick and 1 piece of chile in the center of each chicken breast. Fold short sides over and roll up along long sides to enclose filling (secure with toothpick if necessary).
- 2. In a shallow bowl, combine bread crumbs, Parmesan cheese, chili powder, garlic salt, cumin and pepper. Dip chicken in butter, then roll in crumb mixture. Place, seam side down, in a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until chicken juices run clear. Remove toothpicks. Serve with taco sauce if desired.
Nutrition Facts
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