Title: Cheesy Stuffed Chicken Breasts
Yield: 4 servings
|4||skinless, boneless chicken breast halves|
|about 1 1/2 pounds|
|1 1/2||C||coarsely shredded monterey jack cheese with|
|jalapeno peppers 8 ounces|
|2||TS||dried oregano, crumbled|
|guacamole and/or salsa|
Place each chicken breast half between waxed paper and pound very
thin with a mallet or rolling pin to form a 'cutlet'. Be careful not
to pound holes in the meat. Place 1/3 cup cheese in center of each
'cutlet'; sprinkle with oregano. Fold sides over to seal cheese,
then roll up. Hold in place with wooden toothpick. Combine cornmeal
with chili powder on sheet of waxed paper; place flour on another.
Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour;
dip in egg then cornmeal mixture to coat well. Chill at least an
hour. (This much of the preparation can be done ahead). Preheat oven
to 350 F. In a large skillet, heat oil until very hot. Quickly brown
the stuffed chicken rolls, turning often, until golden. Lift out with
a slotted spoon; drain well. Place in a shallow baking pan. Bake 20
minutes or until juices run clear when pierced with a small knife.
Serve with guacamole and/or salsa.
Makes 4 servings.
[ 1001 HOME IDEAS MAGAZINE; April 1990 ]