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Chili Cumin Stuffed Chicken Breasts

Reviewed: Oct. 23, 2012
Woo hoo!! This Mexican chicken comes the closest to an old family favorite for which I had lost the recipe, so I started with this and then added the changes I remembered from the old one. Let me tell you - this one is a whole lot easier - you will see why :). Although it is very different, I may have the secret you all seem to be missing for the spiciness. My old recipe called for a whole green chile per chicken breast. Open it up and fill the chile with a thick chunky strip of monterey jack cheese and either sliced or chopped black olives, cilantro and diced onion is optional. Closing the "stuffing" up in the green chile before rolling the chicken makes it easier to manage while you roll it up and fasten with toothpicks, roll in beaten egg and crushed tortilla chips and brown in oil. Place in baking dish. Whew! See what I meant by the originl being easier? Then take an envelope of dry enchilada sauce mix and stir it down into a can of diced mexican tomatoes and dump that on top of the chicken. Sprinkle with shredded cheddar and bake uncovered for about 40 minutes at 375. Let it sit for abou 10 minutes before serving to allow the cheese to set back up a little. I like to slice it before serving because it really shows off the layers. My family calls this "Wow, you must be 'someone important ' bccause Mom says this chicken is just too darn much trouble to make for just the family." Sighhh... what are you gonna do with them?
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