Shelly's Recipe

MEXICAN STUFFED CHICKEN

Category: Chicken

2 boneless, skinless chicken breasts
2 tbsp dried bread crumbs and grated parmesan cheese
4 tbsp mild green chilies, chopped
1 tsp chili powder
2 egg, beaten
2 oz Monterey jack cheese, cut into 4 slices

Preheat oven to 375. Pound chicken between plastic wrap to 1/4 inch thickness. On each breast, place a tbsp chilies and a slice of cheese. Roll up and place seam side down in a baking dish. Brush with beaten egg. Mix together bread crumbs, parmesan cheese and chili powder. Sprinkle over chicken rolls, patting to form a crust. Bake for 20 minutes or until cheese inside is melted and crust is nicely browned. Serves 4