Side Pannel
Cheesy Stuffed Chicken Breasts
Cheesy Stuffed Chicken Breasts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Mexican
Ingredients List
- 4 Skinless, boneless chicken
- -breast halves
- (about 1 1/2 pounds)
- 1 1/2 c Coarsely shredded Monterey
- -Jack cheese with
- Jalapeno peppers ( 8 ounces)
- 2 ts Dried oregano, crumbled
- 3/4 c Yellow cornmeal
- 1 tb Chili powder
- 1/3 c Flour
- 2 lg Eggs
- 1 c Vegetable oil
- Guacamole and/or salsa
Directions
Place each chicken breast half between waxed paper and pound very thin with
a mallet or rolling pin to form a "cutlet". Be careful not to pound holes
in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle with
oregano. Fold sides over to seal cheese, then roll up. Hold in place with
wooden toothpick. Combine cornmeal with chili powder on sheet of waxed
paper; place flour on another. Beat eggs slightly in a pie plate. Coat the
stuffed rolls with flour; dip in egg then cornmeal mixture to coat well.
Chill at least an hour. (This much of the preparation can be done ahead).
Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly
brown the stuffed chicken rolls, turning often, until golden. Lift out with
a slotted spoon; drain well. Place in a shallow baking pan. Bake 20
minutes or until juices run clear when pierced with a small knife. Serve
with guacamole and/or salsa.
Makes 4 servings.
a mallet or rolling pin to form a "cutlet". Be careful not to pound holes
in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle with
oregano. Fold sides over to seal cheese, then roll up. Hold in place with
wooden toothpick. Combine cornmeal with chili powder on sheet of waxed
paper; place flour on another. Beat eggs slightly in a pie plate. Coat the
stuffed rolls with flour; dip in egg then cornmeal mixture to coat well.
Chill at least an hour. (This much of the preparation can be done ahead).
Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly
brown the stuffed chicken rolls, turning often, until golden. Lift out with
a slotted spoon; drain well. Place in a shallow baking pan. Bake 20
minutes or until juices run clear when pierced with a small knife. Serve
with guacamole and/or salsa.
Makes 4 servings.
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