4 Chicken breasts boned
1/2 cup Bread crumbs, fine
1/2 cup Parmesan cheese, grated
1 teaspoon Chili Powder
1/2 teaspoon Cumin, ground
1/2 teaspoon Garlic salt
1/4 teaspoon Pepper
4 tablespoons Margarine
1 tablespoon Parsley, chopped
1 ea Green chiles (7 oz. can)
4 ounces Jack cheese
5 tablespoons Margarine, melted
Instructions
Cut jack cheese into 8 strips, each 1/2 inch thick and 1-1/2 inches long. Remove chiles from can and discard pith and seeds. Cut them lengthwise into 1" strips. Bone and skin chicken breasts, and place them one at a time between 2 sheets of waxed paper. With flat side of mallet, gently pound them until each is about 1/4 inch thick.
In a rimmed plate or pie pan,combine bread crumbs, Parmesan cheese, Chili powder, ground cumin , garlic salt and pepper. In a small bowl, stir together 4T softened butter, parsley and remaining 1/2 t oregano.
Spread about 1/2 T of the herb-butter mixture across each breast about 1" from the lower edge; lay a chile and strip of jack cheese over butter mixture. Fold lower edge of breast over filling, then fild in sides and roll up to enclose filling. Dip each bundle in the melted butter and drain; then roll in bread crumb nixture until evenly coated. Place bundles, seam side down, without touching, in a 9x13" baking pan; drizzle with remaining butter. Cover and refrigerate for at least 4 hours.
Bake uncovered in preheated 425 degree oven for 20 minutes or until chicken is no longer pink when lightly slashed.
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Yields: 6 Servings
notes:
Cuisine: Southwestern
Main Ingredient:
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