This is such a nice alternative to typical Mexican fare! I first stumbled upon this recipe in my TOH Quick Cooking cookbook years ago and have been making it ever since. To change things up a bit, I'll sometimes substitute crushed Cheez-Its and a packet of taco seasoning (I still include the Parm) for the bread crumb coating and REALLY enjoy the change. NOTE: I once thought I'd be "efficient" and use chicken cutlets instead of breasts. BIG MISTAKE! To my surprise, the cutlets were a tad too thick to roll around the filling ingredients. :( Stick with breasts and gently pound them to 1/4 in. thickness MINIMUM (the suggested 1/8 in. is best). All you need to do to round out your meal is cook up some Mexican rice and open a can of Fiesta corn to serve on the side (oh, and don't forget the margaritas!!!)! Thanks for sharing your recipe with the AR community, Ms. Thorne. :-)
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This is such a nice alternative to typical Mexican fare! I first stumbled upon this recipe in...