Okay, I’m going to start with a disclaimer that I’m not totally “in love” with this recipe, but it was a nice, different change from the normal chicken recipes. And my husband loved it!
- 2 chicken breasts
- 5oz. green chilies (canned)
- 1 cup cheese of choice (Colby jack works great)
- 1/4 cup fine bread crumbs
- 1/4 cup Parmesan cheese, grated
- 3/4 T. chili powder
- 1/2 tsp. salt
- 1/2 tsp. cumin
- 1/4 tsp. pepper
- 1 egg
- 2 T. butter, melted
Place chicken breasts between two large pieces of plastic wrap. Pound chicken breasts to 1/4 inch thickness. In a bowl, combine chilies and cheese. Place half of the mixture into the center of each chicken piece. Roll up the chicken breast and secure ends with a toothpick. Crack and whisk egg into one dish. In another dish, combine bread crumbs, parmesan, chili powder, salt, cumin, and salt. Dip chicken rolls into egg and then into bread crumb mixture. Place chicken rolls seam side down in a baking dish. Melt the butter and drizzle over the top of the chicken. Bake uncovered in a 400* oven for 20 minutes.
