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| Home -> [Breasts, Chicken, Meats, Mexican, North American, Poultry, South American] -> [Chicken breasts ole' Recipe] |
Chicken breasts ole'
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Breasts, Chicken, Meats, Mexican, North American, Poultry, South American |
Rating: |
0 |
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Ingredients:
| 3
| | Whole chicken breasts | | | -boneless & split | | 4
| oz | Green chilies, diced | | | -(canned) | | 3/4
| cup | Cheddar cheese, shredded | | 3/4
| cup | Monterey Jack cheese | | | -shredded | | 3
| tbsp | Onion, finely chopped | | 1/3
| cup | Butter, melted | | 1/4
| tsp | Chili powder | | 1/4
| tsp | Cumin, ground | | 1
| cup | Tortilla chips, crushed | | | Wooden toothpicks |
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Procedures:
| 1 | Remove skin from chicken. | | 2 | Between sheets of waxed paper, pound each until ? thick. | | 3 | Drain chilies and combine with the cheeses and onion. | | 4 | Divide into 6 equal portions. | | 5 | Sprinkle one portion down center of each breast. | | 6 | Roll chicken around filling, folding in ends and securing with wooden toothpicks. | | 7 | Combine the butter, chili powder and cumin. | | 8 | Coat rolls with butter mixture and roll in chips. | | 9 | Arrange chicken, seam side down, in a shallow greased casserole. | | 10 | Bake at 375 °F for 45 minutes. | | 11 | Serve with sour cream and taco sauce. | | 12 | Goes great with mexican rice. | | 13 | **as i recall, this came from an old sunset magazine and it is really good |
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