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Monterey Chicken

May 18, 2010

This chicken is stuffed with cheese and chilies, rolled in spicy breadcrumbs, then baked to perfection! Top with Fresh Tomato Salsa and serve with Mexican Rice & Beans for a complete fiesta at your house.

4 boneless, skinless chicken breasts
1 (7 oz.) can diced green chilis
1 cup monterey jack cheese, shredded
1/2 cup bread crumbs
1/4 cup freshly grated parmesan cheese
1/3 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
5 Tablespoons butter, melted
Fresh Tomato Salsa, for serving


  • Place chicken breasts between 2 sheets of waxed paper, and pound until 1/4-inch thin.
  • Divide green chilies evenly between 4 breasts and spread down the center.
  • Top chilies with 1/4 cup shredded monterey jack cheese on each breast.
  • Roll up each chicken breast, securing the chilies and cheese inside and tuck ends under to seal. Set aside.
  • In a shallow dish, combine bread crumbs, parmesan cheese, chili powder, cumin, salt and pepper.
  • Dip each breast in melted butter, gently turning to coat.
  • Then roll in bread crumb mixture.
  • Spray a baking dish with Pam cooking spray.
  • Place breaded breasts in dish, seam side down.
  • Drizzle with remaining butter.
  • Cover and chill 4 hours or overnight.
  • Pre heat oven to 400 degrees F.
  • Remove cover and bake chicken 35 minutes, or until juices run clear.
  • Remove from oven and allow to set 5 minutes.
  • Top with Fresh Tomato Salsa and serve.
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One Response to “ Monterey Chicken ”

  1. Missy on June 7, 2010 at 2:37 pm

    I loved this recipe. I a ctually think i’ll make it again in bulk and freeze so i can have it all ready on those days i cant cook! I served it with mexican rice, beans and corn and it was delish. Our guests loved it too and asked for the recipe!!

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