- 4
Ingredients
- 8 oz. pkg. Monterey Jack cheese, divided in half
- 8 boneless, skinless chicken breast halves
- 1 cup Italian seasoned bread crumbs
- 1 1/2 Tbls. grated Parmesan cheese
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. ground black pepper
- 1/2 cup butter, melted
- 1 Tbls. butter
- 1 Tbls. all-purpose flour
- 1 cup milk
- 1 sm. red bell pepper, diced
- 1 sm. green bell pepper, diced
Preparation
Step 1
1. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pround with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.
2. Cut half of the cheese 8 slices.
3. Wrap each flattened chicken breast around a slice of cheese. Secure with wooden picks.
4. Combine the bread crumbs, Parmesan cheese, salt, cumin and pepper.
5. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture.
6. Place chicken breasts in a 9x13" baking dish, being careful not to crowd them. Drizzle remaining better over the chicken. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5-10 minutes).
7. Bake in 400° oven for 25-30 minutes, or until chicken is cooked through.
8. Grate remaining cheese. Melt butter in suacepan. Stir in flour. Whisk in milk. Bring to a simmer. Add cheese and reduce heat. Simmer until thick, stirring constantly so cheese doesn't burn. (add milk to thin if needed).
9. Place chicken on plates, pour sauce over, and top with diced peppers.