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Monterey Jack Stuffed Chicken JLP by Jessica Perry serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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:

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.

Categories:

Main Dishes
Poultry