Monterey Chicken


8 lrg whole chicken breasts skinned and boned
1 ounce x 7 can chopped mild green chiles
1/2 pound Monterey jack cheese cut into 8 strips
1/2 cup fine dry breadcrumbs
1/4 cup freshly grated Parmesan cheese
1 teaspoon chili powder (to 3 tsps.)
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
6 tablespoons butter melted
1 can plain tomato sauce (15 oz.)
1/2 teaspoon ground cumin
cup sliced green onion
salt and pepper to taste


Pound chicken breasts between 2 sheets of waxed paper until thin. Spread each breast with 1 tablespoon of green chilies. Place one cheese strip on top of chilies. Roll up each chicken breast and tuck ends under.
Combine the bread crumbs, Parmesan cheese, chili powder, salt, cumin, and pepper in a shallow dish. Dip each stuffed breast into the melted butter and roll in bread crumb mixture. Place breasts in baking dish, seam side down. Drizzle with remaining butter. Cover and chill at least 4 hrs or overnight.
Bake for 25 to 40 minutes at 400F until done. Serve with the tomato sauce and garnish with sour cream and fresh limes.
Tomato Sauce: In a small saucepan, combine the tomato sauce, cumin, green onion, salt, pepper, and hot pepper sauce, if desired. Bring to a boil and cook stirring constantly, until slightly thickened. Serve hot with the chicken.




1.0 servings


Monday, November 30, 2009 - 12:14pm


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