Ingredients
Prep
- 6 chicken cutlets
- 1 C shredded Monterey Jack cheese
- 4 oz chopped green chilies
- 1/2 C bread crumbs
- salt and pepper to taste
- 1/4 t cumin
- 1/4 C Parmesan cheese
- 1 T chili powder
- 3/4 C flour
- 1/2 C melted butter
- 12 wooden toothpick
On Cooking Day
- 1 bag frozen rice steamer
- 15 oz can Mexicorn
Instructions
To Assemble
- Place equal amounts of cheese & green chilies on each chicken cutlets. Roll up and tuck in ends. Secure with toothpick.
- Combine next 5 ingredients on a paper plate. Pour flour onto paper plate and butter in shallow bowl.
- Dip each rolled chicken breast in flour then melted butter.
- Roll in bread crumb mixture. Place seam side down in a storage container. Cover.
To Cook
- Bake uncovered in 400 degree oven for 30-35 minutes or until juices run clear.
- Cook rice & corn according to package directions.
Ingredients
Prep
On Cooking Day
|
Instructions
To Assemble
To Cook
|