Mexican Stuffed Mushrooms
INGREDIENTS:
2 Chicken breasts, skinned and
-boned
1 tb Dried bread crumbs
1 tb Grated Parmesan cheese
2 tb Mild green chilis, chopped
1/2 ts Chili powder
1 Egg, beaten
1 oz Moneterey Jack cheese, cut
-into two slices, 3 x 1 in.
2 Chicken breasts, skinned and
-boned
1 tb Dried bread crumbs
1 tb Grated Parmesan cheese
2 tb Mild green chilis, chopped
1/2 ts Chili powder
1 Egg, beaten
1 oz Moneterey Jack cheese, cut
-into two slices, 3 x 1 in.
MEXICAN STUFFED CHICKEN
Preheat oven to 375. With kitchen hammer, pound out breasts to 1/
4 in thick. On each one, place a Tbsp. of chilis and silce of Jack cheese. Roll up an place seam side down in baking dish. Brush with beaten egg. Mix together bread crumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust. Bake for about 20 min-
cheese inside will be melted and the crust nicely browned. Serves 2.
Preheat oven to 375. With kitchen hammer, pound out breasts to 1/
4 in thick. On each one, place a Tbsp. of chilis and silce of Jack cheese. Roll up an place seam side down in baking dish. Brush with beaten egg. Mix together bread crumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust. Bake for about 20 min-
cheese inside will be melted and the crust nicely browned. Serves 2.