Chili Stuffed Chicken -

-- broiler/fryer, boned, -- skinned 4 oz Chilies, green, canned,

-- chopped, drained 3/4 c Cheese, Monterey Jack,

-- shredded 1 lg Garlic, clove, minced

1/2 ts Chili powder

2 tb Butter, unsalted

Lettuce, Romaine 4 tb Salsa, chunky style

12 minutes, or until the chicken is brown and fork tender. Arrange the lettuce and chicken on a large serving platter. Spoon

1 tablespoon of salsa over each chicken breast. Cook: Judith T. Mettlin, Snyder, New York Source: "Chicken Cookery" -

1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware,

19947-9622 --