4 skinless, boneless chicken breast h; alves
1 (about 1 1/2 pounds)
1 1/2 cup coarsely shredded monterey jack che; ese with
1 jalapeno peppers ( 8 ounces)
2 teaspoon dried oregano, crumbled
3/4 cup yellow cornmeal
1 tablespoon chili powder
1/3 cup flour
2 large eggs
1 cup vegetable oil
1 guacamole and/or salsa
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. Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour; 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. Serve with guacamole and/or salsa.
Makes 4 servings.
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