Monterey ChickenJason Jansky
- 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
- 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
Combine the breadcrumbs, Parmesan cheese, chili powder, cumin, salt and pepper in a shallow dish.
Pound the chicken breasts between two sheets of waxed paper until thin (I use the bottom of a pint glass).
Dip each breast into the butter and coat with the bread crumb mixture.
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.
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.
Preheat oven to 450 degrees F.
Bake for 25 to 40 minutes until done. Serve with the tomato sauce and garnish with sour cream and limes.
Tomato Sauce Preparation:
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.
Source: Jason Jansky