Mexican Stuffed Chicken

Recipe Ingredients

2		Chicken breasts - skinned and
1 tablespoon	15ml	Dried bread crumbs
1 tablespoon	15ml	Grated parmesan cheese
2 tablespoons	30ml	Mild green chiles - chopped
1/2 teaspoon	2.5ml	Chile powder
1		Egg - beaten
1 oz	28g	Moneterey Jack cheese, sliced

Recipe Instructions

Preheat oven to 375F. With kitchen hammer, pound out breasts to 1/4 in thick. On each one, place 1 tablespoon of chiles and a slice of Jack cheese. Roll up an place seam side down in baking dish. Brush with beaten egg. Mix together bread crumbs, Parmesan cheese and chile powder and sprinkle over the chicken rolls, patting into place to form a crust.

Bake for about 20 minutes until the cheese inside is melted and the crust is nicely browned.

Source:
Vegetarian Fast and Fancy Cookbook

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