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Categories:
chicken breasts salt pepper flour yellow cornmeal green chilies cheese butter eggs Parmesan cheese taco sauce water
Viewed: 14 - Published at: 7 years agoIngredients
- 4 skinless boneless chicken breasts
- 3/4 tsp. salt, divided
- 1/4 tsp. pepper
- 1/4 c. flour
- 1 Tbsp. yellow cornmeal
- 1 can whole green chilies, cut lengthwise and seeds removed
- 8 oz. Monterey Jack cheese, cut into 8 equal slices
- 1/4 c. butter
- 2 eggs, separated
- 1 Tbsp. grated Parmesan cheese
- 1 bottle taco sauce
- 1/4 c. water
Method
- Pound chicken breasts until 1/4 inch thick and divide in half. Sprinkle with salt and pepper.
- In shallow bowl, mix together flour and cornmeal.
- In each chili, wrap one piece of cheese and place on chicken breast half; roll, tucking in sides.
- Fasten with wooden toothpicks.
- Place each chicken roll in flour and cornmeal mixture, dredging to coat.
