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Mexican Chicken

Total Time

Prep: 15 min. + chilling Bake: 20 min.


4 servings

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 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


  1. 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.
  2. 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 11x7-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.
  3. Meanwhile, in a small saucepan, combine the cornstarch, bouillon and 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.

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