November 20, 2016
Dinner, Main Dish, Poultry,
Chicken, Dairy, Cheese, Cheddar, Monterey Jack, Mexican, Cinco de Mayo, Oven Bake, No Eggs, Make it from scratch, Boneless Pieces more
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"Yummy stuffed chicken breasts coated in a tortilla chip crust!"
Place chicken breasts between 2 sheets of wax paper. Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Combine cheeses, chiles, olives, onion, and chopped cilantro. Stir well.
Place the cheese mixture evenly in the middle of each chicken breast. Fold the long sides of the chicken over the cheese mixture. Fold ends over, and secure with wooden picks.
Combine butter, chili powder, and cumin. Stir well. Dip the chicken in the butter mixture, then dredge in the crushed tortilla chips. Place chicken in a 11 x 7 x 1 1/2 inch baking dish.
Bake, uncovered, at 375° for 40 to 45 minutes or until chicken is done. Serve with sour cream and taco sauce. Garnish if desired.
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