Recipe - Piquant Chicken Served At Albertinas Portland Or

HERB BUTTER
One fourth cup Melted butter
One half teaspoon Oregano
1 teaspoon Chopped parsley

CHICKEN
4 Whole chicken breasts,
halved, skinned and boned
7 ounce Green chilies, minced
One fourth pound Monterey Jack cheese, grated
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

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

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.. 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. Serves 8

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 2 of these
cookbooks. These are the foods that they serve at their wonderful
restaurant.

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
(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.) 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.

Also, we like to partially cook these and then freeze them. We even take
them camping. Everybody loves them and they never last, NEVER.

Source: Albertina's 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
NOTES : This is my favorite recipe ever!!

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

Posted to MCRecipe Digest V1 #369, by Brenda Adams
adamsfmle@sprintmail.com on Sun, 12 Jan 1997.