Ingredients
The following ingredients have 4 Servings
- 8 skinless, boneless Chicken Breasts
- 1 8-ounce (or larger) package Monterey Jack Cheese
- 1/2 cup Butter (melted)
- 1 cup Italian Seasoned Bread Crumbs
- 1 1/2 tablespoons grated Parmesan Cheese
- 1/2 teaspoon Salt
- 1/2 teaspoon ground Cumin
- 1/2 teaspoon freshly ground Black Pepper
- 1 small red Bell Pepper
- 1 small green Bell Pepper
Instruction
- Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce.
- Place one chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining chicken breasts.
- Wrap the flattened chicken breasts around 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 crumb mixture.
- Place chicken breasts in a 13 x 9-inch baking dish, but don't crowd them.
- Drizzle the remaining butter over all eight of the breasts.
- Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).
- Bake in a preheated 400°F oven for 25 to 30 minutes or until chicken is done.
- Make a roux with butter and flour.
- Add about 1 cup milk.
- Bring to a simmer.
- Add cheese and lower the heat, stirring constantly so cheese does not burn.
- Add more milk as needed to thin out the cheese sauce.
- Dice bell peppers.
- When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.
