Mexican Stuffed Chicken

Ingredients for Mexican Stuffed Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon panko
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons mild green chilis, chopped
• 4 strips sliced red peper
• ½ teaspoon chili powder
• 1 egg, beaten
• 1 ounce Monterey Jack cheese cut into two slices, 3″ x 1″

Directions Mexican Stuffed Chicken:

1. Preheat oven to 375 degrees.
2. With a kitchen hammer pound breasts to ¼-inch thick.
3. On each one place a tablespoon of the chilis, 2 strips red pepper, and a Monterey Jack cheese slice.
4. Roll up and place, seam side down in a baking dish.
5. Brush with beaten egg.
6. Mix together panko, parmesan cheese and chili powder.  Sprinkle over the chicken rolls, patting into place to form a crust.
7. Bake for about 20 minutes.  Cheese inside will be melted and the crust nicely browned.

Mexican Stuffed Chicken Serves 2

 

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