Fiesta Stuffed Chicken

Recipe source: Deseret News:

FIESTA STUFFED CHICKEN

  • 6 boneless, skinless chicken breasts
  • 1 (7-ounce) can chopped green chiles, drained
  • 8 slices Monterey Jack cheese
  • 1 cup bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup butter, melted

Pound each chicken breast to ¼-inch thickness. Sprinkle 2 teaspoons chopped green chilies and one slice of cheese on each chicken breast. Roll the chicken up tightly and secure with a toothpick. Combine remaining ingredients in a bowl, except butter. Dip each chicken roll in melted butter and then coat in bread crumb mixture. If freezing, see directions below. Otherwise, place seam-side down in a greased 9-by-13 pan and bake at 400 degrees for 30 minutes.

Freezing directions: Place chicken seam-side down in a greased disposable pan. Cover with foil and freeze.  — “Families on the Go,” by Susie Roberts

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