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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Great for the oven or a charcoal grill. The grill gives it that added flavor. Ingredients:
24 ounces boneless skinless chicken breast halves |
6 ounces monterey jack cheese, cut into 2 inch by 1/2 inch sticks |
2 (4 ounce) cans chopped green chilies, drained |
1/2 cup dry breadcrumbs |
1/4 cup grated parmesan cheese |
1 tablespoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
3/4 cup all-purpose flour |
1/2 cup butter or 1/2 cup margarine, melted |
Directions:
1. Flatten chicken to 1/8th inch thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with toothpicks.
2. In a shallow bowl; combine the bread crumbs, parmesan cheese, chili powder, salt and cumin.
3. Coat chicken with flour, then dip in butter and roll in crumb mixture.
4. Place wraps, seam side down, in a greased 13 inch baking dish. Bake, uncovered, at 400 degrees for 25 minutes or until chicken juices run clear.
5. If you choose to grill, place on rack for about 15 minutes or until chicken is slightly crisp.
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