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Monterey Chicken

May 18, 2010
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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.

Ingredients:
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

Directions:

  • 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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