Mexican Stuffed Chicken
Ingredients
2 chicken breasts, skinned and boned
1 Tbsp. dried breadcrumbs
1 Tbsp. grated parmesan cheese
2 Tbsp. mild green chilies, chopped
1/2 tsp. chili powder
1 egg, beaten
1 oz. moneterey jack cheese, cut into two slices, (3×1-inch)
Cooking Instructions
Preheat oven to 375. With kitchen hammer, pound out breasts to 1/4-inch thick. On each one, place 1 Tbls. of chilies and slice of Jack cheese. Roll up an place seam side down in baking dish. Brush with beaten egg. Mix together breadcrumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust. Bake for about 20 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)