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Name: Chili Stuffed Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 oz Chilies, green, canned,; 4 Breasts, chicken, halves,; Lettuce, Romaine; 1/2 ts Chili powder; 3/4 c Cheese, Monterey Jack,; 2 tb Butter, unsalted; 1 lg Garlic, clove, minced; 4 tb Salsa, chunky style

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INGREDIENTS

skinned
4 oz Chilies, green, canned,
4 Breasts, chicken, halves,
broiler/fryer, boned,
chopped, drained
Lettuce, Romaine
1/2 ts Chili powder
3/4 c Cheese, Monterey Jack,
2 tb Butter, unsalted
1 lg Garlic, clove, minced
shredded
4 tb Salsa, chunky style

Servings

INSTRUCTIONS

Make a horizontal cut across each chicken breast to make a pocket. In a small bowl, mix the chilies, cheese, garlic, and chili powder. Divide the cheese mixture into four equal portions and place one portion in each chicken breast pocket; secure the chicken pockets with wooden picks. In large non-stick pan, place the butter and melt over medium heat. Add chicken to the melted butter and cook, turning, about 12 minutes, or until the chicken is brown and fork tender. Arrange the lettuce and chicken on a large serving platter. Spoon 1 tablespoon of salsa over each chicken breast. Cook: Judith T. Mettlin, Snyder, New York Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip

NOTES

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Chili Stuffed Chicken

skinned
4 oz Chilies, green, canned,
4 Breasts, chicken, halves,
 broiler/fryer, boned,
 chopped, drained
 Lettuce, Romaine
1/2 ts Chili powder
3/4 c Cheese, Monterey Jack,
2 tb Butter, unsalted
1 lg Garlic, clove, minced
 shredded
4 tb Salsa, chunky style

Make a horizontal cut across each chicken breast to make a  pocket.         In a small bowl, mix the chilies, cheese, garlic, and chili  powder.  Divide the cheese mixture into four equal portions and place  one portion in each chicken breast pocket; secure the chicken pockets  with wooden picks.         In large non-stick pan, place the butter and melt over medium  heat.         Add chicken to the melted butter and cook, turning, about 12  minutes, or until the chicken is brown and fork tender.         Arrange the lettuce and chicken on a large serving platter.  Spoon 1 tablespoon of salsa over each chicken breast.         Cook:  Judith T. Mettlin, Snyder, New York         Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest       :       Delmarva Poultry Industries, Inc.       :       Georgetown, Delaware, 19947-9622    File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip

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Nutrition

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Serving Size: 1 Serving (90g)
Recipe Makes: 4 Servings

Calories: 56
Calories from Fat: 53 (95%)

Amt Per Serving		% DV

	Total Fat 5.9g	8 %
	Saturated Fat 3.7g	18 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.3g
Cholesterol 15.3mg		5 %
Sodium 5.9mg		0 %
Potassium 66mg		2 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 0.4g
Protein 0.4g		1 %
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.

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Calories per serving: 56

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