Southwest Stuffed Chicken Recipe

5 2 8
Southwest Stuffed Chicken Recipe
Southwest Stuffed Chicken Recipe photo by Taste of Home
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Southwest Stuffed Chicken Recipe

Read Reviews
5 2 8
Publisher Photo
"Our daughter served this tender chicken rolls to us a long time ago, and we've enjoyed them often since then," comments Alcy Thorne of Los Molinos, California. A zippy cheese filling gives them special flavor while a golden coating enhances their appearance.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 6 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks
  • 2 cans (4 ounces each) chopped green chilies, drained
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 3/4 cup all-purpose flour
  • 1/2 cup butter, melted

Directions

Flatten chicken to /18-in. thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick.
In a shallow bowl, combine the bread crumbs, cheese, chili powder, salt and cumin. Place flour in another shallow bowl. Place butter in a third shallow bowl. Coat chicken with flour, then dip in butter and roll in crumb mixture.
Place roll-ups, seam side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 6 servings.
Originally published as Southwest Stuffed Chicken in Quick Cooking January/February 2001, p56

Nutritional Facts

1 each: 482 calories, 29g fat (16g saturated fat), 136mg cholesterol, 794mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 33g protein.

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 6 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks
  • 2 cans (4 ounces each) chopped green chilies, drained
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 3/4 cup all-purpose flour
  • 1/2 cup butter, melted
  1. Flatten chicken to /18-in. thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick.
  2. In a shallow bowl, combine the bread crumbs, cheese, chili powder, salt and cumin. Place flour in another shallow bowl. Place butter in a third shallow bowl. Coat chicken with flour, then dip in butter and roll in crumb mixture.
  3. Place roll-ups, seam side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 6 servings.
Originally published as Southwest Stuffed Chicken in Quick Cooking January/February 2001, p56

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Reviews forSouthwest Stuffed Chicken

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MY REVIEW
Renae08 User ID: 8783915 244448
Reviewed Feb. 25, 2016

"I have been making this for a couple of years now and always a crowd pleaser. My husband will request this at least Twice a month. I do not use the flour though. I also like to add extra chilis in the casserole dish with chunks of cheese to be melted."

MY REVIEW
linsvin User ID: 1584655 204002
Reviewed Apr. 5, 2012

"This turned out really delicious. The coating was the star. The whole time I was pounding the chicken I was saying under my breath I hope my family doesn't like it. My chicken breast were very plump, I even used my cast iron pan to flatten them! Well, my family loved them so in the recipe box it goes..."

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