1. Cut chicken breasts in half; bone and remove skin. Place waxed paper over each chicken breast and flatten to about 1/4 inch thick, using a meat mallet. 2. Drain, rinse and remove seeds from the canned chiles. Cut chiles and the jack cheese into 8 pieces. Put a piece of chili and a slice of cheese on each chicken breast. Tuck in sides and roll. 3. In a shallow bowl, combine Parmesan cheese, chili powder, garlic salt, cumin, lemon-pepper seasoning, and the dry bread crumbs. Blend well. In another shallow bowl place the melted margarine. 4. Dip each rolled chicken breast carefully into the melted margarine then into crumb-cheese mixture. Place, seam-side down, in a 9 x 13-inch baking pan; keep chicken breasts from touching. Drizzle with remaining margarine. 5. Refrigerate, covered with foil, 30-45 minutes (this is a very important step!). Bake, uncovered, in preheated 400-degree oven for 25 minutes
2 Grated Parmesan cheese
3 Grated bread crumbs
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 31.2g48%
- Saturated Fat 13.8g69%
- Cholesterol 37.9mg13%
- Sodium 776.1mg33%
- Total Carbohydrate 33.6g12%
- Dietary Fiber 6.2g25%
- Sugars 5.1g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
american, baked, baking, blending, breasts, cheese, chicken, chiles, chili, cruces, cumin, garlic, green, ground, jack, las, lemon, main, margarine, monterey
