Mexican Stuffed Chicken Breasts

Kind of a Mexican take on cordon bleu…


2 boneless, skinless chicken breasts —

1 Tablespoon Dried bread crumbs

1 tablespoon Grated Parmesan cheese

2 tablespoons Mild green chilis — chopped

½ teaspoon Chili powder

1 Egg — beaten

2 slices Monterey Jack cheese


Preheat oven to 375.

With kitchen hammer, pound out breasts to 1/ 4 in thick.

On each one, place a Tbsp. of chilis and slice of Jack cheese.

Roll up and place seam side down in baking dish.

Brush with beaten egg.

Mix together bread crumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust.

Bake for about 20 min- cheese inside will be melted and the crust nicely browned. Yum!

Serves 2.


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