Chicken with Chiles
6-8 boneless, skinless chicken breasts
1/2 lb Garden Jack cheese, grated
8 oz. chopped green chile peppers
1 stick butter
bread crumbs
1 tsp cumin
onion powder
garlic powder
salt and pepper
Pound out the chicken breast to 1/4" to tenderize and to make filling
them easier. Mix cheese and chile peppers together. Melt butter.
Mix bread crumbs and spices in a shallow bowl. Put a spoonful of
chile/cheese mixture in the center of a chicken breast. Roll the chicken
and tuck in the sides. Brush with melted butter and roll in bread
crumbs. Place in 9"x13" glass pan. Pour remaining butter over top
and bake at 400° for approximately 40-45 minutes.
Cook's note: The original recipe called for Montery Jack cheese.
Submitted by SandieLR
Poultry Dishes
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