Las Cruces Baked Chicken

Course : Chicken
Serves: 4
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Ingredients:

4 Medium chicken breasts
7 ounces green chiles
1/4 pound Monterey jack cheese
1/4 cup grated Parmesan cheese
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
1/4 teaspoon lemon pepper
1/2 cup grated bread crumbs
6 tablespoons margarine
 

Preparation / Directions:

1. Cut chicken breasts in half; bone and remove skin. Place waxed paper over each chicken breast and flatten to about 1/4 inch thick, using a meat mallet. 2. Drain, rinse and remove seeds from the canned chilies. Cut chilies and the jack cheese into 8 pieces. Put a piece of chili and a slice of cheese on each chicken breast. Tuck in sides and roll. 3. In a shallow bowl, combine Parmesan cheese, chili powder, garlic salt, cumin, lemon-pepper seasoning, and the dry bread crumbs. Blend well. In another shallow bowl place the melted margarine. 4. Dip each rolled chicken breast carefully into the melted margarine then into crumb-cheese mixture. Place, seam-side down, in a 9 x 13-inch baking pan; keep chicken breasts from touching. Drizzle with remaining margarine. 5. Refrigerate, covered with foil, 30-45 minutes (this is a very important step!). 6. Bake, uncovered, in preheated 400-degree oven for 25 minutes.


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