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    PrimaRecipes --> Poultry

    recipe title: Cheesy Stuffed Chicken Breasts
    category: Poultry
    keywords: chicken, Mexican, Cheese
    servings: 4 servings
          4    Skinless, boneless chicken
               -breast halves
               (about 1 1/2 pounds)
      1 1/2 c  Coarsely shredded Monterey
               -Jack cheese with
               Jalapeno peppers ( 8 ounces)
          2 ts Dried oregano, crumbled
        3/4 c  Yellow cornmeal
          1 tb Chili powder
        1/3 c  Flour
          2 lg Eggs
          1 c  Vegetable oil
               Guacamole and/or salsa
    Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet". Be careful not to pound holes in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle with oregano. Fold sides over to seal cheese, then roll up. Hold in place with wooden toothpick. Combine cornmeal with chili powder on sheet of waxed paper; place flour on another. Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well. Chill at least an hour. (This much of the preparation can be done ahead). Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly brown the stuffed chicken rolls, turning often, until golden. Lift out with a slotted spoon; drain well. Place in a shallow baking pan. Bake 20 minutes or until juices run clear when pierced with a small knife. Serve with guacamole and/or salsa. Makes 4 servings. [ 1001 HOME IDEAS MAGAZINE; April 1990 ]

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