Cheesy Stuffed Chicken Breasts

Recipe Ingredients

4		Skinless - boneless chicken
		Halves
		(about 1 1/2 pounds)
1 1/2 cups	219g / 7.7oz	Coarsely shredded Monterey - jack cheese with
		Jalapeno peppers - ( 8 ounces)
2 teaspoons	10ml	Dried oregano - crumbled
3/4 cup	46g / 1.6oz	Yellow cornmeal
1 tablespoon	15ml	Chile powder
1/3 cup	20g / 0.7oz	Flour
2 cups	396g / 13oz	Eggs (large)
1 cup	237ml	Vegetable oil
		Guacamole and/or salsa

Recipe Instructions

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 chile 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 350F. 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.

Source:
"1001 HOME IDEAS MAGAZINE"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.