Monterey Chicken
Photo: Cinnamon Girl
Ingredients
8 lrg whole chicken breasts skinned and boned
1 ounce x 7 can chopped mild green chiles
1/2 pound Monterey jack cheese cut into 8 strips
1/2 cup fine dry breadcrumbs
1/4 cup freshly grated Parmesan cheese
1 teaspoon chili powder (to 3 tsps.)
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
6 tablespoons butter melted
1 can plain tomato sauce (15 oz.)
1/2 teaspoon ground cumin
cup sliced green onion
Preparation
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Combine the bread crumbs, Parmesan cheese, chili powder, salt, cumin, and pepper in a shallow dish. Dip each stuffed breast into the melted butter and roll in bread crumb mixture. Place breasts in baking dish, seam side down. Drizzle with remaining butter. Cover and chill at least 4 hrs or overnight.
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Tomato Sauce: In a small saucepan, combine the tomato sauce, cumin, green onion, salt, pepper, and hot pepper sauce, if desired. Bring to a boil and cook stirring constantly, until slightly thickened. Serve hot with the chicken.
Tools
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Yield:
1.0 servings
Added:
Monday, November 30, 2009 - 12:14pm