Course : Chicken
Serves: 4
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2 medium chicken breasts -- boneless, halved, and pounded flat
2 whole green chili -- halved lengthwise
2 slices Monterey Jack cheese
4 slices bacon
1 jar Rothchilds raspberry salsa
4 Tablespoons canola oil (a bit more if necessary)
1 package cream cheese (8 oz.) -- room temperature
1/2 cup mayonnaise
1/2 cup sour cream
3 Tablespoons prepared horseradish
1 Tablespoon fresh lemon juice
1 teaspoon hot pepper sauce
1 teaspoon white pepper

Preparation / Directions:

Spread horseradish sauce on flattened chicken breast. On one half of breast place half a green chili, one slice cheese, fold chicken in half. Wrap with 2 slices of bacon, secure with toothpicks. In a skillet, heat oil over med-high heat. Brown chicken well on both sides. Lower heat, simmer 10 minutes, or until easily pierced with fork. Serve with raspberry salsa or more horseradish sauce. CREAMY HORSERADISH SAUCE Beat cream cheese in medium bowl until smooth. Add remaining ingredients and beat until blended. Season with salt.


Nutritional Information:

762 Calories (kcal); 63g Total Fat; (73% calories from fat); 47g Protein; 3g Carbohydrate; 171mg Cholesterol; 702mg Sodium

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