Ingredients for Green Chile Baked Chicken
- 4 boneless, skinless chicken breasts
- 1 (4 ounce) can diced green chiles
- 8 ounces Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon chili powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon lemon pepper seasoning
- 1/2 cup panko breadcrumbs
- 1/4 cup margarine (or butter)
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How to Make Green Chile Baked Chicken
- Cut 4 boneless, skinless chicken breasts in half horizontally to create 8 thinner cutlets.
- Place each chicken breast between two sheets of waxed paper and gently pound to 1/4-inch thickness using a meat mallet.
- Drain and rinse one (4 ounce) can of diced green chiles. Remove seeds for less heat (optional).
- Cut the chiles into 8 equal pieces.
- Cut 8 ounces of Monterey Jack cheese into 8 slices.
- Place one chile piece and one cheese slice onto the center of each chicken breast.
- Fold the sides of each chicken breast over the filling and roll tightly. Secure with toothpicks if needed.
- In a shallow dish, combine 1/2 cup panko bread crumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon chili powder, 1/2 teaspoon garlic salt, 1/2 teaspoon cumin, 1/4 teaspoon lemon pepper seasoning.
- In a separate shallow dish, melt 1/4 cup margarine (or butter).
- Dip each chicken roll into the melted margarine, then dredge thoroughly in the breadcrumb mixture, ensuring it's evenly coated.
- Arrange the chicken rolls, seam-side down, in a 9x13 inch baking pan. Ensure they aren't touching.
- Drizzle any remaining melted margarine over the chicken.
- Refrigerate, covered with foil, for 30-45 minutes to allow flavors to meld.
- Bake, uncovered, in a preheated 400°F (200°C) oven for 25-30 minutes, or until the chicken is cooked through and the breading is golden brown.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
9g
Fat
47g
Carbs
3g
