Saturday, April 25, 2015

Santa Fe Stuffed Chicken

8 skinless, boneless chicken breasts
1 (8 oz or larger) package Monterey jack cheese,
1/2 cup butter or margarine, melted
1 cup Italian seasoned bread crumbs
1-1/2 tbsp. grated Parmesan cheese
1/2 tsp. each salt, ground cumin, ground black pepper
1 each small red, green bell pepper

      Heat oven to 400ºF . Cut part of cheese into 8 slices,
reserve part of it for cheese sauce. 
 Place 1 chicken breast between 2 sheets of wax paper. 
Working from center to edges,
 pound with a meat mallet until flat and rectangular shaped.
  Repeat with remaining breasts.
  Wrap flattened chicken around cheese.
  Secure with wood picks or raw spaghetti noodles.
 Combine bread crumbs, parmesan cheese, salt,
 cumin and pepper. 
 Roll secured chicken pieces in melted butter,
 then in bread crumb mixture. 
Place chicken breasts in a 13x9" baking dish,
 but don't crowd.  Drizzle remaining butter over all 8 breasts.
  Refrigerate 1 hour or freeze to bake later
(baking time will be increased by 5 - 10 minutes).
  Bake 25 - 30 minutes, until chicken is done.
  Make a roux with butter and flour.  Add about 1 cup milk. 
 Bring to a simmer.  Add cheese and lower heat,
 stirring constantly so cheese does not burn.
  Add milk as needed to thin cheese sauce.
  Dice bell peppers.  When chicken is done,
 pour some cheese sauce over top, sprinkle with diced peppers.

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