Applebee's Santa Fe Stuffed Chicken
Ingredients:
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8 skinless, boneless chicken breasts
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1 (8 ounce or larger) package
Monterey jack cheese,
-
1/2 cup butter, melted
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1 cup Italian
seasoned bread crumbs
-
1 1/2 tablespoons grated Parmesan cheese
-
1/2
teaspoon salt
-
1/2 teaspoon ground cumin
-
1/2 teaspoon ground black
pepper
-
1 small red bell pepper
-
1 small green bell pepper
Directions:
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Cut some of the cheese into 8 slices, and reserve part of it for the
cheese sauce.
-
Place 1 chicken breast between two sheets of wax
paper. Working from the center to the edges pound with a meat mallet
until flat and rectangular shaped. Repeat with remaining breasts.
-
Wrap the flattened chicken breasts around cheese. Secure with wooden
picks or uncooked spaghetti noodles.
-
Combine the bread crumbs,
parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces
in the melted butter and then in the bread crumb mixture.
-
Place
chicken breasts in a 13 x 9-inch baking dish, but don't crowd them.
Drizzle the remaining butter over all eight of the breasts. Refrigerate
for 1 hour or freeze to bake later (baking time will be increased by
about 5 to 10 minutes).
-
Bake in a preheated 400 degree F (205
degree C) oven for 25 to 30 minutes or until chicken is done.
-
Make a roux with butter and flour. Add about 1 cup milk. Bring to a
simmer.
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Add cheese and lower the heat, stirring constantly so
cheese does not burn.
-
Add milk as needed to thin out the cheese
sauce. Dice bell peppers.
-
When chicken is done, pour some cheese
sauce over top and sprinkle with diced peppers.
Recipe yields 4
servings.
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