Mexican Stuffed Chicken
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
chicken breasts
skinless, boneless |
|
1 | tablespoon |
bread crumbs
dried |
|
1 | tablespoon |
Parmesan cheese
grated |
|
2 | tablespoons |
green chili peppers
mild, chopped |
|
½ | teaspoon |
chili powder
|
|
1 | each |
eggs
beaten |
|
1 | ounce |
monterey jack cheese
cut in two 3 x 1 inch slices |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
chicken breasts
skinless, boneless |
|
15 | ml |
bread crumbs
dried |
|
15 | ml |
Parmesan cheese
grated |
|
3E+1 | ml |
green chili peppers
mild, chopped |
|
2.5 | ml |
chili powder
|
|
1 | each |
eggs
beaten |
|
28.9 | 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.)