Corn Chip Chicken Breasts
Ingredients
4 chicken breasts, skinned & boned
2 Tbsp. butter or margarine, softened
1/2 C. shredded sharp cheddar cheese
1 Tbsp. minced green onion
1/4 tsp. salt, optional
2 whole canned green chilies
3/4 C. crushed corn chips
1/2 tsp. dried oregano leaves
1 tsp. chili powder
2 Tbsp. melted butter or margarine
Cooking Instructions
Flatten chicken breasts between waxed paper to a 1/2-inch thickness. In a small bow, combine the butter, cheese, green onion and salt, if used. Spread over the center of the chicken breasts. Cut each chili in half. Remove seed and veins if a mild flavor is desired. Place half a chili on each breast. Fold sides until forming a bundle. Secure with a toothpick, if desired. On a plate, combine the crushed corn chips, oregano and chili powder. Dip chicken in melted butter. Then press into corn chip mixture coating well. Place chicken seam-side down on a microsafe rack. Microwave, uncovered, at HIGH power for 5 minutes. Rotate rack. Microwave at HIGH power for 4 to 5 minutes. Let stand 5 minutes. Remove toothpicks. Serve. TIPS: To soften butter, place in a microsafe dish. Defrost 15 to 30 seconds. If softening, 1 stick, unwrap if in foil wrapper, and defrost 30 to 40 seconds.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)