Busters Recipes

Mexican Stuffed Chicken Breasts

6 skinless boneless chicken breast halves
2 ounces cheddar cheese cut into strips
4 tablespoons chopped cilantro
1 can green chiles
1/4 teaspoon red pepper flakes
1 egg beaten
1/3 cup cornmeal
1/2 package taco seasoning mix
2 ounces cheddar or monterey Jack cheese
8 ounces salsa

Instructions
Rinse chicken and pat dry. Pound chicken to 1/8-inch thickness. In a
bowl, combine cornmeal and seasoning mix. Place egg in another bowl.
For each roll place chili peppers, cheese strips, cilantro and
crushed red pepper near edge of one pounded breast. Fold in sides and
roll, starting from the cheese/pepper side. Dip rolls in egg, then
cornmeal mixture. Place rolls, seam side down in shallow baking pan.
Bake, uncovered at 375 degrees F. for 25 to 30 minutes. Sprinkle with
grated cheese the last 5 minutes of baking. Serve topped with heated
salsa.

< Prev		Next >