Amount Measure Ingredient Preparation Method
4 chicken breasts
7 ounces green chiles
1/4 pound Monterey jack cheese
1/4 cup grated Parmesan cheese
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
1/4 teaspoon lemon pepper
1/2 cup grated bread crumbs
6 tablespoons margarine
Cut chicken breasts in half; bone and remove skin. Place waxed paper
over each chicken breast and flatten to about 1/4 inch thick, using a
meat mallet.
Drain, rinse and remove seeds from the canned chiles. Cut chiles and
the jack cheese into 8 pieces. Put a piece of chili and a slice of
cheese on each chicken breast. Tuck in sides and roll.
In a shallow bowl, combine Parmesan cheese, chili powder, garlic salt,
cumin, lemon-pepper seasoning, and the dry bread crumbs. Blend well.
In another shallow bowl place the melted margarine.
Dip each rolled chicken breast carefully into the melted margarine
then into crumb-cheese mixture. Place, seam-side down, in a 9 x
13-inch baking pan; keep chicken breasts from touching. Drizzle with
remaining margarine.
Refrigerate, covered with foil, 30-45 minutes (this is a very
important step!). Meanwhile, preheat the oven to 400 .
Bake, uncovered, for 25 minutes.
Notes: Serve this dish with fresh a salad of grapefruit sections &
avocado in poppy seed dressing.
