This week’s Hit Or Miss recipe is Southwest Stuffed Chicken from All Recipes.com.
This was a great recipe if you are a fan of chicken with a little southwestern flavor and a whole lot of melty cheese. Mine didn’t come out at nice as the picture here as the cheese oozed out each side of the chicken; however I’m told that this was one of the best chicken recipes that I have made so far.
Ingredients (serves 4)
- 4 (4 ounce) boneless skinless chicken breast halves
- 1/4 pound Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks
- 1-1/4 (4 ounce) cans chopped green chilies, drained
- 1/3 cup dry bread crumbs
- 2 tablespoons and 2 teaspoons grated Parmesan cheese
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cumin
- 1/2 cup all-purpose flour
- 1/3 cup butter or margarine, melted
- Flatten chicken to /18-in. thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick. In a shallow bowl, combine the bread crumbs, Parmesan cheese, chili powder, salt and cumin. Coat chicken with flour, then dip in butter and roll in crumb mixture.
- Place roll-ups, seam side down, in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 25 minutes or until chicken juices run clear. Discard toothpicks.
(Recipe from All Recipes.com)
Katie’s Tip: I used a thin cut chicken breast so that I didn’t have to flatten the chicken as the recipe indicates. A great alternative to flattening chicken is to use the butterfly technique in order to split the chicken. Doing so keeps all those juices in the chicken which can add more flavor to your dish.