Mexican Stuffed Chicken

Very Good. The breading was loose so I think I would brown it next time.

Yields:	2 servings
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2	each	chicken breasts	skinless, boneless
1	tablespoon	bread crumbs	dried
1	tablespoon	parmesan, parmigiano-reggiano cheese, grated	grated
2	tablespoons	green chili peppers	mild, chopped
1/2	teaspoon	chili powder
1	each	egg	beaten
1	ounce	monterey jack cheese	cut in two 3 x 1 inch slices

Preheat oven to 375 degrees F.

With kitchen hammer, pound out breasts to 1/4 in thick.

On each one, place one tablespoon of chilis and one slice of cheese.

Roll up an place seam side down in baking dish.

Brush with beaten egg.

Mix together 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.)

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Made of cornstarch, I really pay more attention to what our family eat everyday, the cornstarch is healthy, with all the mixed fruits, very good pie!

Reviewed by barbequeguy