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| Monterey Jack Stuffed Chicken | |||||
| Ingredients: | |||||
| 6 each | boneless chicken breasts | ||||
| 10 oz | pepper jack, not shredded | ||||
| 4 each | eggs, beaten | ||||
| 1/4 c | taco sauce | ||||
| 1/4 tsp | salt | ||||
| 2 c | panko breadcrumbs | ||||
| 2 tsp | chili powder | ||||
| 2 tsp | ground cumin | ||||
| 1.50 tsp | garlic salt | ||||
| 1/2 tsp | dried oregano | ||||
| 1/4 c | butter | ||||
| sliced avacado | |||||
| cherry tomatoes | |||||
| sour cream | |||||
| 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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