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Mexican Stuffed Chicken

Mexican Stuffed Chicken

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Submitted by hobbyhouse

Very Good. The breading was loose so I think I would brown it next time.

YIELD

2 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 2
EACH EACH CHICKEN BREASTS
skinless, boneless
1 15
TABLESPOON ML BREAD CRUMBS
dried
1 15
TABLESPOON ML PARMESAN CHEESE
grated
2 3E+1
TABLESPOONS ML GREEN CHILI PEPPERS
mild, chopped
½ 2.5
TEASPOON ML CHILI POWDER
1 1
EACH EACH EGGS
beaten
1 28.9
OUNCE ML/G MONTEREY JACK CHEESE
cut in two 3 x 1 inch slices

Directions

Preheat oven to 375℉ (190℃).

With kitchen hammer, pound out breasts to ¼ in thick.

On each one, place one tablespoon of chilis and one slice of cheese.

Roll up an place seam side down in baking dish .

Brush with beaten egg.

Mix together bread crumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust.

Bake for about 20 minutes (cheese inside will be melted and the crust nicely browned.)

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 225 34% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 234mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 65g
Vitamin A 7% Vitamin C 5%
Calcium 12% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
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