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Monterey Chicken

JasonJason Jansky
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  • 8 large, whole chicken breasts (skinned and boned)
  • 1 can (7 ounces) chopped mild green chilies
  • .5 pound Monterey Jack cheese, grated
  • .5 cup dry bread crumbs
  • .25 cup grated Parmesan cheese
  • 3 teaspoons chili powder
  • .5 teaspoon salt
  • .25 teaspoon ground cumin
  • .25 teaspoon black pepper
  • 6 tablespoons butter, melted
  • Sour cream
  • Limes
Tomato Sauce
  • 1 can (15 ounces) plain tomato sauce
  • .5 teaspoon cumin
  • 1/3 cup sliced green onion
  • salt and pepper to taste
  • Optional: hot pepper sauce to taste
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  • 1

    Combine the breadcrumbs, Parmesan cheese, chili powder, cumin, salt and pepper in a shallow dish.

  • 2

    Pound the chicken breasts between two sheets of waxed paper until thin (I use the bottom of a pint glass).

  • 3

    Dip each breast into the butter and coat with the bread crumb mixture.

  • 4

    Spread each breast with a tablespoon of the green chilies and cover with cheese. Roll up the breast and tuck the ends under. Keep in place with toothpicks if necessary.

  • 5

    Place the breasts in a baking dish, seam-side down. Add remaining cheese over the top. Cover and chill for at least 4 hours, preferrably overnight.

  • 6

    Preheat oven to 450 degrees F.

  • 7

    Bake for 25 to 40 minutes until done. Serve with the tomato sauce and garnish with sour cream and limes.

  • 1

    Tomato Sauce Preparation:

  • 2

    In a small saucepan combine tomato sauce, cumin, green onion, salt and pepper (and hot pepper sauce, if desired). Bring to a boil and cook, stirring constantly until slightly thickened.

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