Ingredients Jump to Instructions ↓

  1. 4 Skinless - boneless chicken

  2. Halves (about 1 1/2 pounds)

  3. 1 1/2 cups 219g / 7.7oz Coarsely shredded Monterey - jack cheese with

  4. Jalapeno peppers - ( 8 ounces)

  5. 2 teaspoons 10ml Dried oregano - crumbled

  6. 3/4 cup 46g / 1.6oz Yellow cornmeal

  7. 1 tablespoon 15ml Chile powder

  8. 1/3 cup 20g / 0.7oz Flour

  9. 2 cups 396g / 13oz Eggs (large)

  10. 1 cup 237ml Vegetable oil

  11. Guacamole and/or salsa

Instructions Jump to Ingredients ↑

  1. Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet". Be careful not to pound holes in the meat. Place 1/3 cup cheese in center of each "cutlet", sprinkle with oregano. Fold sides over to seal cheese, then roll up. Hold in place with wooden toothpick. Combine cornmeal with chile powder on sheet of waxed paper, place flour on another. Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour, dip in egg then cornmeal mixture to coat well.

  2. Chill at least an hour. (This much of the preparation can be done ahead). Preheat oven to 350F. In a large skillet, heat oil until very hot. Quickly brown the stuffed chicken rolls, turning often, until golden. Lift out with a slotted spoon, drain well. Place in a shallow baking pan. Bake 20 minutes or until juices run clear when pierced with a small knife. Serve with guacamole and/or salsa.

  3. Makes 4 servings.


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