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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This version of a stuffed chicken is filled with cream cheese and chiles, from The Hatch Chile Cookbook, . Ingredients:
4 skinless chicken breasts, pressed flat |
2 (4 ounce) cans whole green chilies |
4 tablespoons cream cheese, softened |
1 cup flour |
2 teaspoons red chili powder |
1 teaspoon garlic, minced |
Directions:
1. On the top of each flat chicken breast spread 1 tbsp of cream cheese. Pace the whole green chile over the cheese on each breast, making sure to spread to cover the entire chicken breast.
2. Roll the breast up, tucking in the ends. Secure the roll with a toothpick and set aside.
3. On a dinner plate, mix the flour, red chile powder and garlic.
4. Dredge each breast in the flour mixture.
5. Spray a cookie sheet with non'sticking cooking spray and place the breasts on the sheet.
6. Bake for 40 minutes at 350 degrees.
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