Santa Fe Stuffed Chicken
Prep. Time: 2:00
8 boned, skinned chicken breast halves
8 oz. block Monterey jack cheese - divided
1 cup Italian bread crumbs
1 1/2 Tbls. grated
1/2 cup melted butter OR margarine
1 Tbls. butter OR margarine
1 Tbls. all-purpose flour
1 cup milk
red bell pepper - seeded, diced
green bell pepper - seeded, diced
-Pound chicken with a meat mallet until flat and rectangular shaped;
repeat with remaining breasts.
-Cut half of the cheese block into 8 slices; grate the remaining cheese; set
-Wrap each flattened chicken breasts around a slice of cheese; secure with
wooden picks or uncooked spaghetti noodles.
-Combine the bread crumbs, Parmesan cheese, salt, cumin, and pepper.
-Roll the secured chicken pieces in the melted butter and then in the bread
-Place chicken breasts in a 13" X 9" X 2" baking dish, being careful not to
-Drizzle remaining butter over the breasts.
-Refrigerate for 1 hour or freeze to bake later (baking time will be
increased by about 5-10 minutes).
-Bake in a 400 degree oven for 25-30 minutes, or until chicken is cooked
-Melt butter in saucepan, stir in flour, whisk in milk, then bring to a
-Stir in grated cheese, reduce heat, and simmer until thick, stirring
constantly so the cheese doesn't burn.
-Place chicken on plates, pour sauce over, and top with diced peppers.
Make It A Meal: Serve with
This is the best chicken I
have ever eaten in my life! It always turns out perfect and I feed it to
guests and they ALWAYS want seconds!
We loved this recipe. Even my
kids loved it which means alot if they eat it! I can't wait to make it for
good "stuff ".
My wife and I really enjoyed this. I
know this is an Applebees copy (I've never had it) but while I was
eating it, I thought about how good this could be with something
more than cheese in the middle. Ham, and swiss instead of Monterey
Jack, Leave out the Cumin and you've got a really good Cordon
Bleu. Or perhaps mimic Uno's Chicken Spinaccoli. Wrap the chicken
around Spinich, Brocolli and Cheese, slice it and server it over
Penne Pasta with Pesto (or Alfredo). What makes this one even
better is that you can make several servering or versions in one
prep freeze it for a quick dinner during a busy work week.
I made this recipe for my Husband and
I. He is one of the worlds pickiest eaters and he loved it! So did
I! I will make this again often. This was easy to make and a nice
change to chicken. We love chicken and eat a lot of it, but were
running out of good recipes until I came along this one. Thanks
for an awesome easy meal!!
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