Cheesy Stuffed Chicken Breasts Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Skinless, boneless chicken breast halves
, about 1 1/2 pounds
1 1/2 cup: Coarsely shredded Monterey Jack cheese with,
Jalapeno peppers, 8 ounces
2 tsp: Dried oregano, crumbled
3/4 cup: Yellow cornmeal,
1 tbsp: Chili powder,
1/3 cup: Flour,
2 large: Eggs,
1 cup: Vegetable oil,
Guacamole and/or salsa,
Directions:
Place each chicken breast half between waxed paper and pound very
thin with a mallet or rolling pin to form a "cutlet". Be careful not
to pound holes in the meat. Place 1/3 cup cheese in center of each
"cutlet"; sprinkle with oregano. Fold sides over to seal cheese,
then roll up. Hold in place with wooden toothpick. Combine cornmeal
with chili powder on sheet of waxed paper; place flour on another.
Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour;
dip in egg then cornmeal mixture to coat well. Chill at least an
hour. (This much of the preparation can be done ahead). Preheat oven
to 350 F. In a large skillet, heat oil until very hot. Quickly brown
the stuffed chicken rolls, turning often, until golden. Lift out with
a slotted spoon; drain well. Place in a shallow baking pan. Bake 20
minutes or until juices run clear when pierced with a small knife.
Serve with guacamole and/or salsa.
Makes 4 servings.
[ 1001 HOME IDEAS MAGAZINE; April 1990 ]
Source from luhu.jp
thin with a mallet or rolling pin to form a "cutlet". Be careful not
to pound holes in the meat. Place 1/3 cup cheese in center of each
"cutlet"; sprinkle with oregano. Fold sides over to seal cheese,
then roll up. Hold in place with wooden toothpick. Combine cornmeal
with chili powder on sheet of waxed paper; place flour on another.
Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour;
dip in egg then cornmeal mixture to coat well. Chill at least an
hour. (This much of the preparation can be done ahead). Preheat oven
to 350 F. In a large skillet, heat oil until very hot. Quickly brown
the stuffed chicken rolls, turning often, until golden. Lift out with
a slotted spoon; drain well. Place in a shallow baking pan. Bake 20
minutes or until juices run clear when pierced with a small knife.
Serve with guacamole and/or salsa.
Makes 4 servings.
[ 1001 HOME IDEAS MAGAZINE; April 1990 ]
Source from luhu.jp