Fiesta-Stuffed Chicken

By Addie

We eat a lot of chicken. Chicken is very versatile. You can bread it. You can grill it. You can fry it. You can bake it. You can marinade it. You can stuff it. You get my drift. I really like stuffed chicken. It's a nice surprise when you cut into chicken and something oozes out. I really wanted Mexican when I came home tonight, but I didn't want tacos, quesadillas, or enchiladas. I decided to try something new. I stuffed a chicken breast with salsa and cream cheese. I breaded it and tossed it in the oven. It was creamy-spicy deliciousness. Very tasty and easy to whip together on a weeknight. I served it with rice.

Ingredients

• 6 boneless, skinless chicken breasts
• 1 (7-ounce) can chopped green chiles, drained
• 8 slices Monterey Jack cheese
• 1 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup butter, melted

Preparation

Step 1

1. Pound each chicken breast to 1/4-inch thickness. Sprinkle 2 teaspoons chopped green chilies and one slice of cheese on each chicken breast. Roll the chicken up tightly and secure with a toothpick.

2. Combine remaining ingredients in a bowl, except butter. Dip each chicken roll in melted butter and then coat in bread crumb mixture.

3. If freezing, see directions below. Otherwise, place seam-side down in a greased 9-by-13 pan and bake at 400 degrees for 30 minutes.

Freezing directions: Place chicken seam-side down in a greased disposable pan. Cover with foil and freeze.