Recipe - Piquant Chicken-Revised

4 Whole chicken breasts;
halved, skinned and boned
7 ounce Green chilies; minced or
strips
One fourth pound Monterey jack cheese**;
grated or strips
One half cup Fine bread crumbs
One fourth cup Parmesan cheese; grated
One half teaspoon Chili powder; use more to
taste
One half teaspoon Garlic salt
One fourth teaspoon Cumin
One fourth teaspoon Pepper
6 tablespoon Butter; melted

HERB BUTTER
One fourth cup Butter; melted
One half teaspoon Oregano
1 teaspoon Parsley or cilantro; chopped

SALSA
15 ounce Tomato sauce
One half teaspoon Cumin
1/3 cup Green onions; cut or sliced up
1/8 teaspoon Pepper
1 ds Tabasco sauce

** I usually use Jack cheese, but yellow if fine too.

Pound chicken breasts between wax paper until they are 1/4inch thick.
Brush tops with herb butter.

Mix chilies and grated Jack cheese. Divide and spread in the center of each
chicken breast. (I don't mix these; I just lay strips of chilies and strips
of cheese.) Roll up and tuck the ends under.

Combine bread crumbs, Parmesan, chili powder, salt, pepper and cumin. Dip
each stuffed breast in melted butter and roll in crumb mixture.

Place chicken, seam side down, in an oblong baking dish and drizzle with a
little melted butter.

Bake, uncovered, at 350 degrees for 45 minutes.

May be served with Salsa* poured over it or on the side.

Salsa: Combine all ingredients and heat well.

Cooks Notes: I found this recipe book years ago at the library. I made this
recipe and fell in love. I later bought both part I and part II of these
cookbooks. These are the foods that they serve at their wonderful
restaurant in Portland, Oregon.

Over the years, I have adjusted the ingredients. I don't use the Salsa or
any salsa on it. This chicken has a Mexican flavor. At times, I have
changed the ingredients; added cilantro, done without the parsley, the
Tabasco, oregano.

I don't bother using toothpicks or anything. I just tuck everything closed
and then put them in the baking pan tucked side down. They ooooze cheese no
matter what you do! Yum.

Italian Variation: When I had leftover spaghetti sauce and extra mushrooms
~ I made it ITALIAN! I left out the cumin and chili powder (used Italian
seasonings instead and changed the cheese to mozzarella, the green chili to
mushrooms and put spaghetti sauce on top.)

Freezer info: Also, we often partially cook these (about 30 minutes)and
then freeze them and then thaw and bake for about 20 minutes. We take
(frozen) camping. (Have not frozen the Italian variation that I invented.)

Source: Albertina's Cookbook #I; a local restaurant and shops (staffed by
volunteers), Portland, Oregon. All profits go to Albertina Kerr Centers For
Handicapped Children.

MC formatted by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Albertina's I, A Collection of Recipes, 1989

Posted to recipeludigest by Badams adamsfmle@sprintmail.com on Feb 22,
1998