Flatten chicken breasts between waxed paper to 1/2 inch thickness
In a small bowl, combine butter, cheese and green onion (add green chilis if using diced vs. whole)
Spread over center of breasts
If using whole green chilis, cut each in half, remove seeds and veins and place half a chili on each breast
Fold each breast into a bundle and secure with a toothpick
On a plate, combine crushed corn chips, oregano and chili powder (note, if you use Chili Flavorerd Fritos, you can skip mixing the spices and chips)
Dip breasts into melted butter and then coat with corn chip mixture
Place in a shallow baking dish
Bake at 375 for 45 minutes
Use Frito Chili Flavored corn chips and omit the oregano and chili powder.
To avoid using toothpicks to keep the chicken together, prepare up to dredging in butter and corn chip. Instead, wrap tightly in plastic wrap (like a sausage) and refrigerate for several hours. Then unwrap, dredge and bake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 356 (57%)|
|Amt Per Serving||% DV|
|Total Fat 39.6g||53 %|
|Saturated Fat 22.8g||114 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 230.5mg||71 %|
|Sodium 516.2mg||18 %|
|Potassium 654.9mg||17 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 5.1g|
|Protein 59.5g||85 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 625
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