Southwestern Style Stuffed Chicken


Always on the lookout for new chicken recipes, this one caught my eye because of its cheesy filling. The chicken pieces are stuffed with Monterey Jack cheese and green chilies, and anything with green chilies usually goes over well in this house. This delectable chicken was no exception, earning the coveted five-star rating and a prominent place in my repertoire of favorite recipes.

Suggested accompaniments for this dish are Spanish rice or a pasta side dish and a vegetable, such as Mexicorn.

Have a good week and good eating!
Allison

Southwestern Stuffed Chicken

Makes 6 servings

Ingredients:
6 boneless, skinless chicken breast halves (about 1-1/2 lbs.)
8 oz. shredded Monterey Jack cheese
2 cans (4-oz. each) chopped green chilies, drained
½ cup dry bread crumbs
¼ cup grated Parmesan cheese
1 Tbsp. chili powder
½ tsp. salt
¼ tsp. ground cumin
¾ cup all-purpose flour
½ cup margarine, melted

Preparation:
Flatten chicken to 1/8-inch thickness. (Mine was more like ¼- to ½-inch in thickness.) Sprinkle about 1/6 of the cheese down the middle of each piece. Sprinkle each with green chilies. Roll up and tuck in ends. Secure with a toothpick. In a shallow bowl, combine the bread crumbs, Parmesan cheese, chili powder, salt and cumin. Coat chicken with flour, then dip in melted margarine and roll in crumb mixture. Place roll-ups, seam side down, in a 13x9x2-inch baking dish that’s been sprayed with nonstick cooking spray. Bake, uncovered, at 400°F for 30 minutes. Discard toothpicks before serving.

The copyright of the article Southwestern Style Stuffed Chicken in Dinner Recipes is owned by Allison Huller McAlister. Permission to republish Southwestern Style Stuffed Chicken in print or online must be granted by the author in writing.

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