Mexican Stuffed Chicken Breasts
Buy breasts on sale -- prepare, and then freeze..
Bake them as you need them...
6 skinless boneless chicken breast halves
2 ounces cheddar cheese cut into strips
4 tablespoons chopped cilantro
1 can green chilies
1/4 teaspoon red pepper flakes
1 egg beaten
1/3 cup cornmeal
1/2 package taco seasoning mix
2 ounces cheddar or monterey Jack cheese
8 ounces salsa
Rinse chicken and pat dry. Pound chicken to 1/8 inch thickness.
In a bowl combine cornmeal and seasoning mix. Place egg in another
For each roll place chili peppers, cheese strips, cilantro and
pepper near edge of one pounded breast. Fold in sides, and roll,
from the cheese/pepper side. Dip rolls in egg, then cornmeal mixture.
Place rolls, seam side down in shallow baking pan. Bake, uncovered
degrees for 25 to 30 minutes. Sprinkle with grated cheese the last
minutes of baking. Serve topped with heated salsa.
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NOTES : These are soooooo killer..
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