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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken breasts in half; bone and remove skin. Place waxed paper over each chicken breast and flatten to about 1/4 inch thick, using a meat mallet. | 2. Drain, rinse and remove seeds from the canned chiles. Cut chiles and the Jack cheese into 8 pieces. Put a piece of chili and a slice of cheese on each chicken breast. Tuck in sides and roll. | 3. In a shallow bowl, combine Parmesan cheese, chili powder, garlic salt, cumin, lemon-pepper seasoning, and the dry bread crumbs. Blend well. In another shallow bowl place the melted margarine. | 4. Dip each rolled chicken breast carefully into the melted margarine then into crumb-cheese mixture. Place, seam-side down, in a 9 × 13-inch baking pan; keep chicken breasts from touching. Drizzle with remaining margarine. | 5. Refrigerate, covered with foil, 30-45 minutes (this is a very important step!). Bake, uncovered, in preheated 400-degree oven for 25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4			3120.7192	0.0	378.2965	167.8294
green chilies	7	ounces	canned	53.5805	13.2364	0.0	0.0
monterey jack cheese	1/4			-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
garlic salt	1/2	teaspoon		-	-	-	-
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
lemon pepper	1/4	teaspoon		-	-	-	-
breadcrumb	1/2	cup	grated	-	-	-	-
margarine	6	tablespoons		608.274	0.7614	0.7614	68.10300000000001

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