5 Star Sensations, Carol Crane, 1991, The Auxiliary of University Hospitals of Cleveland, p 161.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: < 30 Min Prep w/Longer Cook Time, 45 - 60 Minutes to Table, Main Course - Chicken - Poultry
Servings: 6servings
Author: Catherine Christiano
Ingredients
CHICKEN
3large skinless boneless chicken breasts
1cupdiced green chiles7oz can
4ouncesMonterey jack cheesecut into 8 strips
1/4cupmargarinemelted
1clovegarlicminced
1/2cupcrumbled corn flakesa food processor is faster, approximately 1 1/2 cups corn flakes before crumbling
1/4cupParmesan cheese
1tablespoonchili powder
1/4teaspoonsalt
1/4teaspooncumin
1/4teaspoonblack pepper
To Serve
16ouncessalsa
1/2headiceberg lettuceshredded
Instructions
CHICKEN
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.
TO SERVE
Arrange a bed of shredded lettuce on plate. Place chicken on top and spoon on salsa.
Notes
Pairs well with Spanish Rice. If preparing rice as well, allow 2 hours total to cook meal.