(Serves 4)

4 chicken breast halves
1 small can of chopped Ortega chilies OR 3/4 cup cooked, chopped broccoli
1 cup grated cheddar and monterey jack cheeses (I also added mozzarella)
2 beaten eggs
Italian bread crumbs (I used Italian style panko crumbs)

Pound chicken breasts to about 3/8" thickness.
Spread 1/4 of your chiles or broccoli on each flattened piece, then top with 2-3 heaping Tbsp. cheese.
Roll up each chicken breast jelly-roll style (tuck in ends) and secure with toothpicks.
Roll stuffed breasts in beaten eggs, then in bread crumbs. Put into glass baking dish.
Put in microwave for 3-5 minutes per breast OR in 375-degree oven for 25-30 minutes.

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