Monday, March 22, 2010

Monterey Jack Stuffed Chicken

• 6 chicken breasts, boneless, skinless, fresh
• 10 ounces monterey jack pepper cheese (monterey jack cheese with jalapenos, NOT shredded)
• 4 eggs, beaten or 3/4-1 cup egg substitute
• 1/4 cup picante sauce or salsa (not chunky) or taco sauce
• 1/4 teaspoon salt
• 2 cups panko
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons garlic salt
• 1/2 teaspoon dried oregano

Serving Day

• 1/4 cup butter (or less)
• sliced avocado
• cherry tomatoes
• sour cream
• salsa


1. Cut Monterey Jack cheese into 6 equal pieces measuring about 1/4 x 4 inches.

2. Cut a horizontal slit into side of each chicken breast, being careful not to cut all the way through the meat.

3. Place one pice of cheese inside each chicken breast, secure with 2 or 3 wooden toothpicks.

4. In a shallow pan, mix together eggs, salsa and salt.

5. In separate pan, combine panko breadcrumbs, chili powder, cumin, garlic salt, and oregano.

6. Dip each chicken breast into the egg mixture to coat, then into the breadcrumb mixture.

7. Place coated breasts in a shallow baking dish and freeze for 1 hour, then carefully wrap eac chicken breast in plastic wrap and place into freezer bag. Freeze until ready to use.

Serving Day:.

Unwrap chicken breasts.

Place 1/4 c butter in a 9 x 13" baking dish and put into oven while it's preheating to 375 degrees.

When butter is melted, remove pan from oven and plce chicken in dish, turning to coat with butter.

Bake uncovered about 35-40 minutes, or just unitl done.

Serve immediately with garnishes of avocado, tomatoes, sour cream or whatever you like!

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