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Southwest Stuffed Chicken

 Southwest Stuffed Chicken
"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.
6 ServingsPrep: 15 min. Bake: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 482 calories,

2 of 2

Southwest Stuffed Chicken (continued)

Nutritional Facts: 29 g fat (16 g saturated fat), 136 mg cholesterol, 794 mg sodium, 21 g carbohydrate, 1 g fiber, 33 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.