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Ingredients:
2 chicken breasts, skinned and boned
1 tbsp dried bread crumbs
1 tbsp grated parmesan cheese
2 tbsp mild green chilis, chopped
1/2 tsp chili powder
1 egg, beaten
1 oz moneterey jack cheese, cut into two, slices, 3 x 1 in.
Instructions:
MEXICAN STUFFED CHICKEN
Preheat oven to 375. With kitchen hammer, pound out breasts to 1/
4 in thick. On each one, place a Tbsp. of chilis and silce of Jack
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 min- cheese inside will be melted and
the crust nicely browned. Serves 2.
Servings: 2
Old people shouldn't eat health foods. They need all the preservatives they can get. Robert Orben
More information:
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Mexican Stuffed Chicken Recipe brought to you by Mexican Recipes To-Go
