Santa Fe Stuffed Chicken |
| Name: |
gerald thomas |
| Base: |
eglin afb |
| Recipe: |
Serves: 8
Prep. Time: 2:00
8 boned, skinned chicken breast halves
8 oz. block Monterey jack cheese - divided
1 cup Italian bread crumbs
1 1/2 Tbls. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 cup melted butter OR margarine
1 Tbls. butter OR margarine
1 Tbls. all-purpose flour
1 cup milk
1 sm. red bell pepper - seeded, diced
1 sm. green bell pepper - seeded, diced
-Pound chicken with a meat mallet until flat and rectangular shaped; repeat with remaining breasts.
-Cut half of the cheese block into 8 slices; grate the remaining cheese; set aside.
-Wrap each flattened chicken breasts around a slice of cheese; secure with wooden picks or uncooked spaghetti noodles.
-Combine the bread crumbs, Parmesan cheese, salt, cumin, and pepper.
-Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture.
-Place chicken breasts in a 13" X 9" X 2" baking dish, being careful not to crowd them.
-Drizzle remaining butter over the breasts.
-Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5-10 minutes).
-Bake in a 400 degree oven for 25-30 minutes, or until chicken is cooked through.
-Melt butter in saucepan, stir in flour, whisk in milk, then bring to a simmer.
-Stir in grated cheese, reduce heat, and simmer until thick, stirring constantly so the cheese doesn't burn.
-Place chicken on plates, pour sauce over, and top with diced peppers. |
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