|Recipe for Mexican Stuffed Chicken Breasts from the Southwestern section.
Mexican Stuffed Chicken Breasts
Yield: 4 servings
2 chicken breasts
1 can green chiles
2 tablespoons black olives, chopped
1/2 cup Monterey jack cheese, shredded
1 large egg, beaten
1 cup crushed tortilla chips
1/4 cup vegetable oil
1/2 cup canned enchilada sauce
1 (16 ounce) can tomatoes
1/2 cup Cheddar cheese
Split, skin, bone and pound chicken breasts to flatten.
Crush the tortilla chips finely. Chop enough black olives to yield 4 to 6 teaspoons.
On each chicken breast place 1 chile, 1 teaspoon or more of chopped olives and 2 tablespoons jack cheese. Roll breasts tightly and fasten with wooden picks. Dip each roll into the beaten egg, then into crushed chips.
Heat oil in a heavy skillet; brown rolls lightly. Place rolls in a shallow baking dish.
Chop the tomatoes but do not drain. Mix with the enchilada sauce and pour over chicken rolls. Bake in preheated 350 degree F oven for 35 to 40 minutes.
Sprinkle with Cheddar cheese and bake 5 to 7 minutes longer until cheese is bubbling.
We hope you enjoy your freshly made Mexican Stuffed Chicken Breasts. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.