Dinah Shore's Chicken Rolls with Chilies and Cheese

20-25m
Prep Time

15-20m
Cook Time

35m
Ready In

Recipe: #40059

January 25, 2023

Categories: Chicken, Cheese, Monterey Jack, Peppers Sunday Dinner, Oven Bake, Wine, Fresh Tomatoes, Chicken Dinner, more

recipe by:
ForeverMama

"This has been one of the recipes that I started making at the very beginning of my marriage. Dinah Shore knows her stuff. Cookbook: The Dinah Shore American Kitchen"

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (534.4 g)
Calories 481.4
Total Fat - 23.8 g
Saturated Fat - 13.3 g
Cholesterol - 116.4 mg
Sodium - 10063.6 mg
Total Carbohydrate - 19 g
Dietary Fiber - 3.1 g
Sugars - 6.3 g
Protein - 43.7 g
Calcium - 583.4 mg
Iron - 2.9 mg
Vitamin C - 18.5 mg
Thiamin - 0.2 mg

Red Tomato Salsa

Step 1

Mix all the ingredients together in a small bowl; set aside. You can chill it as well and pull out before serving it with the chicken.

Chicken

Step 2

Stuff the chilies with Monterey Jack cheese. Place the chicken breasts between sheets of waxed paper or plastic wrap and flatten with a mallet or the flat side of a cleaver. Lay a stuffed chili in the center of each chicken breast, roll and seal with toothpicks or tie with string, and dredge the rolls in the flour.

Step 3

In a heavy skillet, heat the butter and some olive oil (enough to cover the bottom of skillet) over moderately high heat until it is hot but not smoking, and in it saute the chicken for 2 minutes on each side until it is browned lightly.

Step 4

In a baking dish large enough to hold the chicken in one layer, bake the chicken in a preheated 350-degrees F oven for 7 - 10 minutes, or until the cheese is just melted.

Sauce

Step 5

Make the sauce while the chicken is baking. In a heavy saucepan, combine the chili, onion, garlic, and wine. Bring the wine to a boil, and boil the mixture over moderately high heat until the wine is reduced to about 1 tablespoon. Reduce the heat to low and whisk in the butter, one piece at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new piece before the previous one has melted completely. (The sauce should not become hot enough to liquefy, it should be the consistency of hollandaise.)

Step 6

Stir in the chili powder, cumin, salt and pepper to taste, until the sauce is well combined. Spoon sauce over the chicken (after removing toothpicks or string) with the guacamole (if using) and the salsa.