Monterey Jack Stuffed Chicken JLP
by Jessica Perry
serves: 6
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Monterey Jack Stuffed Chicken |
Ingredients: |
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6 each |
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boneless chicken breasts |
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10 oz |
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pepper jack, not shredded |
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4 each |
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eggs, beaten |
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1/4 c |
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taco sauce |
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1/4 tsp |
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salt |
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2 c |
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panko breadcrumbs |
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2 tsp |
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chili powder |
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2 tsp |
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ground cumin |
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1.50 tsp |
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garlic salt |
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1/2 tsp |
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dried oregano |
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1/4 c |
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butter |
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sliced avacado |
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cherry tomatoes |
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sour cream |
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salsa |
Directions: |
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Cut cheese into 6 equal pieces measuring 3/8 x 4 inches. Cut a horizontal slit or pocket into the side of each chicken breast (don't cut all the way through). Place on e piece of cheese in the pocket of each breast. Use 2-3 wooden toothpicks to secure the cheese in pocket.
Dreg chicken in egg/taco sauce/salt mixture. Coat in breadcrumbs/chili pwd/cumin/garlic/oregano mixture.
Melt butter in 9x13 pan in 375 degree ovem. Place chicken in dish, turning once to coat with butter. Bake 35-40 minutes. Garnish with rest of ingredients.
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