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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chicken:. | 2. Pound each breast half to 1/4" tickness. Put 2 T. of chilies and 1 slice of cheese on each breast, leaving a slight edge. Roll up the breasts tightly and tuck in the ends. Secure with heavy thread or toothpicks. | 3. Combine the bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. First, roll the breasts in the melted butter - then dip in the crumb mixture. Gently pat the crumbs into the breasts. Place in a baking dish AND REFRIGERATE at least 4 hours or overnight. | 4. Preheat oven to 400 degrees. Remove string or toothpicks. Bake breasts for 20 minutes or until cooked through. | 5. Place some of the tomato sauce on bottom of serving platter; top with chicken breasts with a little more sauce and sprinkle with about 2 T. parsley. Pass remaining sauce with chicken. | 6. SPICY TOMATO SAUCE:. | 7. Heat olive oil in large saucepan. Add garlic, onion and bell pepper. Saute util soften, about 10 minutes. | 8. Stir in remaining ingredients except parsley. Cover and simmer 45 minutes. | 9. Puree in food processor or blender. Return to saucepan and reduce if too thin. Stir in remaining parsley just before serving. | 10. Note: I have also baked the chicken breasts until almost done and then poured the sauce over it and continued baking until done. Also, if using as a potluck dish or on a buffet, I slice each chicken roll into 4 or 5 slices. | 11. PREP TIME DOES NOT INCLUDE THE REFRIGERATION TIME. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	8		boned skinned	-	-	-	-
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
monterey jack cheese	8	slices		-	-	-	-
breadcrumb	3/4	cup		-	-	-	-
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
chili powder	1 1/2	1/2		11.421	2.0129	0.5451	0.5783
salt	3/4	teaspoon		-	-	-	-
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
butter	6	tablespoons	melted	513.0	23.570999999999998	16.029	43.2
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
garlic clove	2		chopped	-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
green bell pepper	1/2	cup	chopped	14.595	3.197	0.5004	0.1876
tomato	6		peeled seeded chopped	372.4138	82.5787	19.4303	3.2384
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
broth	1/2	cup		5.875	1.504	0.0	0.0
pepper	2	teaspoons		1.4432	0.3677	0.0597	0.0187
salt	1	teaspoon		-	-	-	-
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
red pepper flake	1/2	teaspoon		-	-	-	-
tabasco sauce	1	dash		-	-	-	-
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.