Cheesy Stuffed Chicken Breasts

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Cheesy Stuffed Chicken Breasts Ingredients

4 Skinless, boneless chicken	1 tb Chili powder
(about 1 1/2 pounds)	1/3 c Flour
1 1/2 c Coarsely shredded Monterey	2 lg Eggs
Jalapeno peppers ( 8 ounces)	1 c Vegetable oil
2 ts Dried oregano, crumbled	Guacamole and/or salsa
3/4 c Yellow cornmeal

Instructions for Cheesy Stuffed Chicken Breasts

Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet". Be careful not to pound holes in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle with oregano. Fold sides over to seal cheese, then roll up. Hold in place with wooden toothpick. Combine cornmeal with chili powder on sheet of waxed paper; place flour on another. Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well. Chill at least an hour. (This much of the preparation can be done ahead). Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly brown the stuffed chicken rolls, turning often, until golden. Lift out with a slotted spoon; drain well. Place in a shallow baking pan. Bake 20 minutes or until juices run clear when pierced with a small knife. Serve with guacamole and/or salsa. Makes 4 servings. [ 1001 HOME IDEAS MAGAZINE; April 1990 ] From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Mexican

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