Mexican Stuffed Chicken - cooking recipe

Ingredients

2 chicken breasts, skinned and boned
1 Tbsp. dried bread crumbs
1 Tbsp. grated Parmesan cheese
2 Tbsp. mild green chilies, chopped
1/2 tsp. chili powder
1 egg, beaten
1 oz. Monterey Jack cheese, cut into 2 slices (3 x 1-inch)

Preparation

Preheat oven to 375\u00b0.
With kitchen hammer or the side of a cleaver, pound out the boned breasts to 1/4-inch thick.
On each one, place a tablespoon of the chilies and a Monterey Jack cheese slice.
Roll up and place, seam side down, in a baking dish. Brush with beaten egg.
Mix together the bread crumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust.
Bake for about 20 minutes. Cheese inside will be melted and the crust nicely browned.
Serves 2.