Mexican Chicken

By nancyshield

From Linda Shield.

Ingredients

• Dipping sauce for chicken:
• 8 single boneless chicken breasts
• 1- 7 oz. can chopped green chilis
• 1/4 lb. Jack cheese - shredded
• 1/2 c. dry bread crumbs
• 1/4 c. Parmesan cheese
• 1 tbsp. chili powder
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. pepper
• margarine
• 1- 15 oz. tomato sauce
• 1/3 c. sliced green onions
• 1/2 tsp. cumin
• salt, pepper and tabasco to taste.

Preparation

Step 1

Pound chicken until about 1/4 inch thick. Put chili’s and jack cheese in center of each piece of chicken. Combine other ingredients. Dip each stuffed chicken breast (roll up and tuck ends around chilis and cheese) in bowl of 6 tablespoon melted margarine. Roll in crumb mixture. Place chicken seam side down in pan. Drizzle with margarine. Cover and chill 4 hours or overnight. Bake uncovered 400 for 30 minutes. Dipping sauce: Heat 1- 15oz. tomato sauce, sliced green onions, cumin, salt, pepper and tabasco to taste.