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Mexican Stuffed Chicken

10
Category : Chicken

Yield: 2 servings

Ingredients (Help):
2 Chicken breasts, skinned and 1/2 ts Chili powder
-boned 1 Egg, beaten
1 tb Dried bread crumbs 1 oz Moneterey Jack cheese, cut
1 tb Grated Parmesan cheese -into two slices, 3 x 1 in.
2 tb Mild green chilis, chopped

MEXICAN STUFFED CHICKEN

Preheat oven to 375. With kitchen hammer, pound out breasts to 1/

4 in thick. On each one, place a Tbsp. of chilis and silce of Jack cheese.
Roll up an place seam side down in baking dish. Brush with beaten egg. Mix
together bread crumbs, Parmesan cheese and chili powder and sprinkle over
the chicken rolls, patting into place to form a crust. Bake for about 20
min- cheese inside will be melted and the crust nicely browned. Serves 2.

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