Cheesy Stuffed Chicken Breasts

• Add to Cookbook
• Add to Menu
• Print Recipe

• Categories
• Cheese
• Cheese and Eggs
• Chicken
• Cornmeal
• Eggs
• Meat: Poultry
• Mexican
• Mexican 2

Ingredients

Directions

Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet".

Be careful not to pound holes in the meat.

Place 1/3 cup cheese in center of each "cutlet"; sprinkle with oregano.

Fold sides over to seal cheese, then roll up. Hold in place with wooden toothpick.

Combine cornmeal with chili powder on sheet of waxed paper; place flour on another.

Beat eggs slightly in a pie plate.

Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well.

Chill at least an hour.

Preheat oven to 350 degrees F.

In a large skillet, heat oil until very hot.

Quickly brown the stuffed chicken rolls, turning often, until golden.

Lift out with a slotted spoon; drain well.

Place in a shallow baking pan.

Bake 20 minutes or until juices run clear when pierced with a small knife.

Serve with guacamole and/or salsa.