Southwest Stuffed Chicken
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 6 servings.
"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
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6 boneless skinless chicken breast halves (4 ounces each)
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6 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks
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2 cans (4 ounces each) chopped green chiles, drained
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1/2 cup dry bread crumbs
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1/4 cup grated Parmesan cheese
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1 tablespoon chili powder
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1/2 teaspoon salt
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1/4 teaspoon ground cumin
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3/4 cup all-purpose flour
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1/2 cup butter, melted
Directions
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1.
Flatten chicken to /18-in. thickness. Place a cheese stick down the middle of each; top with chiles. Roll up and tuck in ends. Secure with a toothpick.
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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.
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3.
Place roll-ups, seam side down, in a greased 13x9-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.
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