Mexican Chicken Rolls Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Chicken breasts,
1 can: Green chiles,
2 tbsp: Black olives, chopped
1/2 cup: Monterey jack cheese --,
Shredded,
1 large: Egg, beaten
1 cup: Tortilla chips, crushed
1/4 cup: Vegetable oil, not olive
Oil,
1/2 cup: Enchilada sauce, canned
16 ounce: Tomatoes, canned
1/2 cup: Cheddar cheese,
Directions:
1. Chicken breasts: split, skin, bone and pound to flatten. 2. Crush
the tortilla chips finely. 3. Chop enough black olives for 4-6
teaspoons. 4. On each chicken breast place 1 chili, 1 teaspoon or
more of chopped olives, and 2 tablespoons jack cheese. Roll breasts
tightly and fasten with wooden picks. 5. Dip each roll into the
beaten egg, then into crushed chips. 6. Use heavy skillet to heat
oil; brown rolls lightly. Place rolls in a shallow baking dish. 7.
Chop the tomatoes but do not drain. Mix with the enchilada sauce and
pour over chicken rolls. 8. Bake in preheated 350-degree oven for
35-40 minutes. Sprinkle with cheddar cheese and bake 5-7 minutes
longer until cheese is bubbling.
Recipe By : Jo Anne Merrill
Source from luhu.jp
the tortilla chips finely. 3. Chop enough black olives for 4-6
teaspoons. 4. On each chicken breast place 1 chili, 1 teaspoon or
more of chopped olives, and 2 tablespoons jack cheese. Roll breasts
tightly and fasten with wooden picks. 5. Dip each roll into the
beaten egg, then into crushed chips. 6. Use heavy skillet to heat
oil; brown rolls lightly. Place rolls in a shallow baking dish. 7.
Chop the tomatoes but do not drain. Mix with the enchilada sauce and
pour over chicken rolls. 8. Bake in preheated 350-degree oven for
35-40 minutes. Sprinkle with cheddar cheese and bake 5-7 minutes
longer until cheese is bubbling.
Recipe By : Jo Anne Merrill
Source from luhu.jp
Tags
Poultry