Tuesday, March 2, 2010

Green Chile Chicken

I love stuffed chicken, the possibilities are endless! This is one of my favorites and easy-peasy.

Grab your ingredients (I had two open packages of cheese and didn't use the pizza blend. Didn't need it.)

Add chili powder, cumin and paprika to your bread crumbs.

Once your chicken is pounded thin, trimmed, washed and dried well put your chiles and cheese on the chicken and roll up. Secure with toothpicks...I always use three toothpicks for each chicken. That way we aren't going on a toothpick hunt.

Dip chicken in melted butter and then in the bread crumb mixture and place in a greased casserole dish.

Bake at 425 degrees for 25-30 minutes until your chicken is done. Enjoy!
Green Chile Chicken
Chicken breasts
Diced green chiles
Plain bread crumbs
Chile Powder
Pound your chicken until thin and trim/wash/dry. Melt butter in a dish large enough to roll your bird (I usually use 1/2 stick for every 2 breasts). In another dish large enough to roll your bird mix chili powder, cumin and paprika. I don't measure, I just add about twice as much chile powder as cumin and paprika. I go by color. Put a dollop of chiles and a dollop of cheese on each chicken and roll up and secure with toothpicks. Roll in butter and then coat with bread crumbs. Place in a greased casserole, cover and stick in your fridge until butter hardens and bread coating sets. Set out of fridge while oven is preheating to 425 and then cook 25 - 30 minutes until your chicken is done. Enjoy!!
There are two reasons I use butter and not an egg/milk mixture:
  1. I make dinner (except for cooking it) either in the morning before my 20 month old is awake or during her nap time. Using butter allows the butter to harden and the crust to set up so it cooks better...in my opinion.
  2. I think the butter helps keep the chicken moist, again just in my opinion.

I am linking up to Jen's Tasty Tuesday.

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