Mexican Chicken Recipe

Name: Mexican Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large boneless skinless chicken breast halves; 1 can (4 ounces) chopped green chilies, drained; 2 ounces Monterey Jack cheese, cut into 4 strips; 1/4 cup fine dry bread crumbs; 2 tablespoons grated parmesan cheese; 3-1/2 teaspoons chili powder; 1/4 teaspoon salt; 1/8 teaspoon ground cumin; 4 tablespoons butter, melted; 2 teaspoons cornstarch; 1/2 teaspoon chicken bouillon granules; 1/2 cup cold water; 1 cup picante sauce

Servings: persons

4 large boneless skinless chicken breast halves
1 can (4 ounces) chopped green chilies, drained
2 ounces Monterey Jack cheese, cut into 4 strips
1/4 cup fine dry bread crumbs
2 tablespoons grated parmesan cheese
3-1/2 teaspoons chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
4 tablespoons butter, melted
2 teaspoons cornstarch
1/2 teaspoon chicken bouillon granules
1/2 cup cold water
1 cup picante sauce

1
Flatten chicken to 1/4-in. thickness. Place about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast. Fold in sides and ends; secure with a toothpick.
2
In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin. Dip chicken in 3 tablespoons butter, then roll in crumb mixture. Place chicken rolls seam side down in an ungreased 11x7-in. baking dish. Drizzle with remaining butter. Cover and refrigerate at least 4 hours. Bake, uncovered, at 400u00b0 for 20-25 minutes or until chicken is tender.
3
Meanwhile, in a small saucepan, combine the cornstarch, bouillon and water until smooth; stir in picante sauce. Bring to a boil over medium heat; cook and stir for 1 minute or until slightly thickened. Remove toothpicks from chicken and serve with sauce.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large boneless skinless chicken breast halves, 1 can (4 ounces) chopped green chilies, drained, 2 ounces Monterey Jack cheese, cut into 4 strips, 1/4 cup fine dry bread crumbs, and more.

Yes, Mexican Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken

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