Ingredients Jump to Instructions ↓

  1. 4 Skinless, boneless chicken

  2. -breast halves

  3. (about 1 1/2 pounds)

  4. 1/2 c Coarsely shredded Monterey

  5. -Jack cheese with

  6. Jalapeno peppers ( 8 ounces)

  7. 2 ts Dried oregano, crumbled

  8. 3/4 c Yellow cornmeal

  9. 1 tb Chili powder

  10. 1/3 c Flour

  11. 2 lg Eggs

  12. 1 c Vegetable oil

  13. 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 chili powder on sheet of waxed paper; place flour on another.

  2. Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour;

  3. dip in egg then cornmeal mixture to coat well. Chill at least an hour. (This much of the preparation can be done ahead). Preheat oven to 350 F. 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.

  4. Serve with guacamole and/or salsa.

  5. Makes 4 servings.

  6. [ 1001 HOME IDEAS MAGAZINE; April 1990 ]


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