Mexican Chicken

Name: Mexican Chicken
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 Tbsps butter, melted; 1 teaspoons chicken bouillon granules; 4 teaspoons chili powder; 2 teaspoons cornstarch; 27 milliliters fine dry bread crumbs; 113 grams can chopped green chilies, drained; 0 teaspoons ground cumin; 57 grams Monterey Jack cheese, cut into 4 strips; 2 Tbsps grated parmesan cheese; 260 milliliters picante sauce; 0 teaspoons salt; 4 larges boneless skinless chicken breast halves; 118 milliliters cold water

If you want to add more Mexican recipes to your recipe box, Mexican Chicken might be a recipe you should try. This recipe makes 4 servings with 355 calories, 30g of protein, and 20g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires salt, picante sauce, chili powder, and cornstarch. It works well as a main course. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Flatten chicken to 1/4-in. thickness.

Ingredients you will need

Whole Chicken

Place about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast. Fold in sides and ends; secure with a toothpick.

Ingredients you will need

Monterey Jack Cheese

Chicken Breast

Chili Pepper

Equipment you will use

Toothpicks

In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin. Dip chicken in 3 tablespoons butter, then roll in crumb mixture.

Ingredients you will need

Parmesan

Chili Powder

Whole Chicken

Butter

Cumin

Roll

Salt

Dip

Equipment you will use

Bowl

Place chicken rolls seam side down in an ungreased 11-in. x 7-in. baking dish.

Ingredients you will need

Whole Chicken

Roll

Equipment you will use

Baking Pan

Drizzle with remaining butter. Cover and refrigerate at least 4 hours.

Ingredients you will need

Butter

Bake, uncovered, at 400° for 20-25 minutes or until chicken is tender.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Meanwhile, in a small saucepan, combine the cornstarch, bouillon and water until smooth; stir in picante sauce. Bring to a boil over medium heat; cook and stir for 1 minute or until slightly thickened.

Ingredients you will need

Picante Sauce

Corn Starch

Bouillon

Water

Equipment you will use

Sauce Pan

Remove toothpicks from chicken and serve with sauce.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Toothpicks

Equipment

Ingredients

Servings:

4Tbsps

butter, melted 1teaspoons

chicken bouillon granules 4teaspoons

chili powder 2teaspoons

cornstarch 27milliliters

fine dry bread crumbs 113grams

can chopped green chilies, drained 0teaspoons

ground cumin 57grams

Monterey Jack cheese, cut into 4 strips 2Tbsps

grated parmesan cheese 260milliliters

picante sauce 0teaspoons

salt 4larges

boneless skinless chicken breast halves 118milliliters

cold water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Faire La Fete Cremant de Limoux. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 17 dollars per bottle.

Faire La Fete Cremant de Limoux

Light golden in color with vibrant aromas and flavors of baked apple, white cherry and lemon meringue. From gourmet caviar and oysters to popcorn, Faire la Fête is a versatile wine that pairs well with a range of dishes and cuisines. Try with an Asian pear salad, spicy tuna rolls, or pork chops and applesauce.Blend: 70% Chardonnay, 20% Chenin Blanc, 10% Pinot Noir