Mexican Chicken Breasts

5 Star Sensations, Carol Crane, 1991, The Auxiliary of University Hospitals of Cleveland, p 161.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: < 30 Min Prep w/Longer Cook Time, 45 - 60 Minutes to Table, Main Course - Chicken - Poultry
Servings: 6 servings
Author: Catherine Christiano



  • 3 large skinless boneless chicken breasts
  • 1 cup diced green chiles 7oz can
  • 4 ounces Monterey jack cheese cut into 8 strips
  • 1/4 cup margarine melted
  • 1 clove garlic minced
  • 1/2 cup crumbled corn flakes a food processor is faster, approximately 1 1/2 cups corn flakes before crumbling
  • 1/4 cup Parmesan cheese
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper

To Serve

  • 16 ounces salsa
  • 1/2 head iceberg lettuce shredded



  • Preheat oven to 400°F.
  • Cut chicken breasts laterally in half and pound each to 1/4 inch thickness. Place 2 tablespoons diced chilies and 1 strip of cheese in center of each breast. Roll up and tuck ends under, securing with toothpicks.
  • Combine melted margarine and garlic. In a pie plate, combine corn flake crumbs and remaining ingredients. Dip each piece of assembled chicken in melted butter, then roll in crumb mixture. Place seam-side down in baking dish. Drizzle with remaining melted margarine.
  • Bake uncovered for approximately 30 minutes, or until done.
  • Arrange a bed of shredded lettuce on plate. Place chicken on top and spoon on salsa.


Pairs well with Spanish Rice. If preparing rice as well, allow 2 hours total to cook meal.
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