Mexican stuffed chicken
Yield: 2 servings
- 2 Chicken breasts skinned and 1/2 ts Chili powder -boned 1 Egg beaten
- 1 tb Dried bread crumbs 1 oz Moneterey Jack cheese cut
- 1 tb Grated Parmesan cheese -into two slices
- 3 x 1 in.
- 2 tb Mild green chilis
chopped MEXICAN STUFFED CHICKEN Preheat oven to 375. With kitchen hammer pound out breasts to 1/ 4 in thick. On each one place a Tbsp. of chilis and silce of Jack cheese. Roll up an place seam side down in baking dish. Brush with beaten egg. Mix together bread crumbs Parmesan cheese and chili powder and sprinkle over the chicken rolls patting into place to form a crust. Bake for about 20 min- cheese inside will be melted and the crust nicely browned. Serves 2.