Santa Fe Chicken

By dette

Experience the flavor of the southwest with this popular grilled marinated chicken dish. Serve over a bed of rice pilaf with mixed vegetables.

Ingredients

• 8 boneless skinless chicken breasts
• One 8 ounce block Monterey Jack cheese
• 1 c. Italian bread crumbs
• 1 1/2 tbsp grated Parmesan cheese
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp pepper
• 8 tbsp (1 stick) butter or margarine, melted
• 1 tbsp butter or margarine
• 1 tbsp all-purpose flour
• 1 c. milk
• 1 small red bell pepper, seeded and diced
• 1 small green bell pepper, seeded and diced

Preparation

Step 1

1. Place one chicken breast between two sheets of waxed paper. Working from the center to the edges, pound with a meat mallet until flat and rectangular shaped. Repeat with the remaining breasts.
2. Cut half of the cheese block into 8 slices; grate the remaining cheese and set aside.
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 the chicken breasts in a a 13 by 9 inch baking dish, being careful not to crowd them.
7. Drizzle the remaining melted butter over the breasts.
8. Refrigerate for 1 hour or freeze to bake later (if you decide to freeze, increase the baking time by 5-10 minutes).
9. Preheat the oven to 400 degrees.
10. Bake the chicken breasts for 25-30 minutes, until cooked through.

11.. Melt the 1 tbsp butter in a sauce pan, stir in the flour, whisk in the milk, then bring to a simmer.

12. Stir in the grated Jack cheese, reduce the heat, and simmer until thick, stirring.
13. Place the chicken on individual plates, pour the sauce over, and top with the diced peppers.