Ingredients
- 8 chicken breast halves, skinned and boned
- Kosher or sea salt, to taste
- Black pepper, to taste
- 7 ounces green chilies, whole (1 can)
- 1/4 pound Monterey Jack cheese
- 1/2 cup breadcrumbs, dry
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons chili powder
- 1 tablespoon taco seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 6 tablespoons butter, melted
- Cilantro, chopped, for sprinkling over chicken (optional)
- 8 ounces taco sauce (1 jar)
How to Make
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Step 1: Pound chicken breasts between sheets of wax paper until 1/4-inch thick. Season with salt and pepper, to taste; set aside. Cut green chilies in half lengthwise and remove seeds; cut into 8 equal pieces; set aside. Slice Monterey Jack cheese into eight 1/2 x 1 1/2-inch sticks; set aside
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Step 2: Combine breadcrumbs, Parmesan cheese, chili powder, taco seasoning, garlic powder, cumin, and black pepper; place in plate or wide enough bowl; set aside.
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Step 3: Place one green chili and cheese stick on each chicken breast. Roll up chicken enclose chilies and cheese. Dip each roll into melted butter and roll in crumb mixture, coating evenly. Place seam side down in a 9 x 13-inch baking dish. Pour remaining butter over all. Cover and chill at least 4 hours or overnight. Preheat oven to 400-degrees and bake uncovered 20 - 30 minutes until chicken is no longer pink. Sprinkle cilantro over the top. Serve with taco sauce.
We hope you enjoy this recipe!
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