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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Flavored with chilies, goat cheese and sour cream, delish. Another favorite from my Jr. League of Phoenix Cookbook. Anaheim chiles are the long green chilies about 6 long (sometimes with another name), if they are not available in your area, you can substitute with whole canned green chiles. Ingredients:
1/4 cup butter |
1 tablespoon onion (minced) |
1 garlic clove (minced) |
2 anaheim chilies (cut into strips & chopped) |
2 ounces goat cheese (softened) |
2 ounces cream cheese (softened) |
4 chicken breasts |
1 cup sour cream |
1 (4 ounce) can green chilies (chopped) |
Directions:
1. Melt butter or oil in a skillet over med heat, add onions, garlic and anaheim chiles, saute until onion is soft, set aside.
2. Combine cheeses in a small bowl, set aside.
3. Pound chicken between sheets of plastic wrap until flattened, spread 1/4 of vegetables over each chicken breast & place 1 tablespoon cheese mix in the middle of each chicken piece. Roll tightly to enclose cheese completely, secure with wooden tooth picks.
4. Chill covered for 8-24 hours, then place in a baking pan and bake 350 degrees fro 30 minute or until cooked through.
5. Remove to a serving platter, scrape baking pan drippings into a saucepan, add sour cream and green chilies, cook over med. heat until heated through, pour over chicken.
6. Serve with rice or tortillas.
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