Southwest Stuffed Chicken

By TrayH

A zippy cheese filling gives this chicken special flavor while a golden coating enhances their appearance.

Ingredients

• 6 boneless skinless chicken breast halves (4 ounces each)
• 6 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks
• 2 cans (4 ounces each) chopped green chilies, drained
• 1/2 cup dry panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 3/4 cup all-purpose flour
• 1/2 cup butter, melted

Preparation

Step 1

• Flatten chicken to /18-in. thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick.

• In a shallow bowl, combine the bread crumbs, cheese, chili powder, salt and cumin. Place flour in another shallow bowl. Place butter in a third shallow bowl. Coat chicken with flour, then dip in butter and roll in crumb mixture.

• Place roll-ups, seam side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 6 servings.