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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Yummy chicken stuffed with cheese, served with a delicious sauce! Ingredients:
4 boneless, skinless chicken breast |
4 oz. shredded monterey jack cheese |
1/2 cup melted butter |
1/2 cup italian style bread crumbs |
1 tablespoon shredded parmesan cheese |
1/2 tsp. cumin |
1/4 tsp. salt |
1/4 tsp. pepper |
1 small red bell pepper |
cheese sauce |
1 tbs. butter |
1 1/2 tsp. flour |
1 cup shredded monterey jack cheese |
1/2 cup milk |
Directions:
1. Pound chicken breast between sheets of wax paper. Work from the center of the chicken out until flat. Sprinkle equal amounts of monterey cheese on each chicken breast and fold over in half.
2. Combine bread crumbs, parmesan cheese, salt cumin and pepper. Holding the open end closed drench chicken breast in butter and them in bread crumb mixture. Place chicken in 9x13 baking dish. Drizzle a little bit of the melted butter over the chicken. Refrigerated for 1 hour.Bake in a preheated 375 degree oven for 30 minutes or until chicken is done.
3. While chicken is cooking make a roux with the butter and flour. Add milk. Bring to a simmer. Add cheese and lower heat, constantly stirring so cheese won't burn. Add extra milk if needed to thin out sauce.
4. Dice bell pepper and cook in a small pan with some butter until tender.
5. When chicken is done, pour some cheese sauce over top and sprinkle with peppers. :)
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