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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Another recipe from my Classic Southwest cookbook. Love the idea of rolling these chicken breasts in crushed tortilla chips. Prep time does not include refrigeration time. Ingredients:
8 boneless chicken breast halves (skinless) |
1 teaspoon salt |
1/2 teaspoon pepper |
2 (4 ounce) cans diced green chilies |
1 (8 ounce) package cheddar cheese, shredded |
1/2 cup butter, melted |
2 cups tortilla chips (crushed) |
Directions:
1. Lay out wax paper on counter, place each chicken breast and cover with another sheet of wax paper. Flatten to about 1/4 inch thickness with rolling pin or mallet and season with salt and pepper.
2. Place diced green chilies evenly in center of each chicken breast. Sprinkle a little cheese evenly on top of green chilies. Carefully roll up each breast so no chilies or cheese will seep out and secure with toothpicks.
3. Place each chicken breast in small casserole dish and chill several hours or overnight. When ready to bake, roll each chicken breast in melted butter and crushed tortilla chips.
4. Preheat oven to 350 degrees and bake for about 25 - 30 minutes or until tender.
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