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.