Mexican Stuffed Chicken
Recipe Number: 1196376888
Contributor: Saundra McKenzie Rating: Recipe Unrated Rate This Recipe Review This Recipe
Serves: 4
Cook Time: 30 Minutes
Prep Time: 2 Hours
Difficulty: Average Print Friendly Version
Recipe is Unreviewed
Ingredients:
8 SMF Boneless, Skinless Chicken Breasts 8 oz Pkg Monterey Jack Cheese - Divided 1 Cup Italian Bread Crumbs 1 1/2 Tbsp Grated Parmesan Cheese 1/2 Tsp Salt 1/2 Tsp Ground Cumin 1/2 Tsp Ground Black Pepper
1/2 Cup Butter, Melted 1 Tbsp Butter 1 Tbsp All-Purpose Flour 1 Cup Milk 1 Red Bell Pepper, Diced 1 Green Bell Pepper, Diced
Cooking Instructions:
Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Cut half of the cheese into 8 slices. Wrap each flattened chicken breasts around a slice of cheese. Secure with wooden picks. Combine the bread crumbs, Parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13"X9" baking dish, being careful not to crowd them. Drizzle remaining butter over the breasts. Bake in 400 degree oven for 25-30 minutes, or until chicken is cooked through. Grate remaining cheese. Melt butter in saucepan, stir in flour, and whisk in milk. Bring to a simmer. Add cheese and reduce heat. Simmer until thick, stirring constantly so cheese doesn't burn. Place chicken on plates, pour sauce over, and top with diced peppers.
