Recipe By : The Los Angeles Times (C) 1992
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Breasts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Chicken breast halves -- skinned
- and boned
7 oz Canned diced green chiles
4 oz Monterey Jack cheese -- cut in 8
- strips
1/2 c Fine dry bread crumbs
1/4 c Parmesan cheese -- grated
1 tb Chili powder
1/2 ts Salt
1/4 ts Ground cumin
1/4 ts Black pepper
Butter -- melted
Tomato Sauce:
1 lb Can tomato sauce
1/2 ts Ground cumin
1/3 c Green onions -- sliced
Salt -- pepper
Hot pepper sauce
Pound chicken pieces to about 1/4" thickness. Put about 2 tb chiles
and 1 Jack cheese strip in center of each chicken piece. Roll up and
tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder,
salt, cumin and 1/4 ts pepper. Dip each stuffed chicken piece in
shallow bowl containing 6 tb melted butter and roll in crumb mixture.
Place chicken rolls, seam side down, in oblong baking dish and
drizzle with a little melted butter. Cover and chill 4 hours or
overnight. Bake uncovered at 400 F for 20 minutes or until done.
To Make Sauce:
Combine tomato sauce, 1/2 ts cumin, and green onions in small
saucepan. Season to taste with salt, pepper and hot pepper sauce.
Heat well. Serve chicken with sauce.
