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Cheesy Stuffed Chicken Breasts

Cuisine: Mexican
Type: Cheese, Eggs, Poultry
Serves: 4 people

Recipe Ingredients

4   Skinless - boneless chicken
  (about 1 1/2 pounds)
1 1/2 cups 219g / 7.7ozCoarsely shredded Monterey - jack cheese with
  Jalapeno peppers - ( 8 ounces)
2 teaspoons 10mlDried oregano - crumbled
3/4 cup 46g / 1.6ozYellow cornmeal
1 tablespoon 15mlChile powder
1/3 cup 20g / 0.7ozFlour
2 cups 396g / 13ozEggs (large)
1 cup 237mlVegetable 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.



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