Southwest Stuffed Chicken

Name: Southwest Stuffed Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings.
Cuisine: Mexican Dinners, Mexican Recipes
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

"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.

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.

Nutrition Facts

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

Originally published as Southwest Stuffed Chicken in Quick Cooking January/February 2001

Reviews

Click stars to rate

Average Rating:

Renae08

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.
linsvin

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...