Chili stuffed chicken

Yield: 4 Servings

Ingredients:

4 ea Breasts

Instructions:

chicken halves -- broiler/fryer boned -- skinned 4 oz Chilies green canned -- chopped drained 3/4 c Cheese Monterey Jack -- shredded 1 lg Garlic clove minced 1/2 ts Chili powder 2 tb Butter unsalted Lettuce Romaine 4 tb Salsa chunky style Make a horizontal cut across each chicken breast to make a pocket. In a small bowl mix the chilies cheese garlic and chili powder. Divide the cheese mixture into four equal portions and place one portion in each chicken breast pocket; secure the chicken pockets with wooden picks. In large non-stick pan place the butter and melt over medium heat. Add chicken to the melted butter and cook turning about 12 minutes or until the chicken is brown and fork tender. Arrange the lettuce and chicken on a large serving platter. Spoon 1 tablespoon of salsa over each chicken breast. Cook: Judith T. Mettlin Snyder New York Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc. : Georgetown Delaware 19947-9622