Looking for a chicken recipe that you can make ahead and bake when your guests arrive. This is the recipe for you. You can assemble these chicken rolls 4 to 24 hours prior to serving. Keep them refrigerated and them bake when you need them. This is a great recipe when you need to serve a crowd or if your schedule if full the day of entertaining. With the splash of Mexican spices, this recipe is perfect to plate with sour cream and a lime wedge. Serve with a roasted vegetable and you have a showstopper, not your typical Mexican entrée.
After the chicken has been pounded thin, top with green chilies and cheese. Roll chicken around filling and tuck in the ends.
Step two is dipping the rolled chicken in butter and then rolling into the crumb mixture.
The finished rolls are then refrigerated until you are ready to bake.
Monterey Twist Chicken ready to serve!
- 8 large boneless, skinless chicken breasts
- 1 7 oz. can diced green chilies
- 1/2 pound Monterey Jack cheese, cut into 8 strips
- 1 cup tortilla chips, finely crushed
- 1/4 cup grated parmesan cheese
- 2 teaspoons chili powder
- 1/4 teaspoons ground cumin
- Freshly grated black pepper
- 6 tablespoons melted butter for assembly
- 4 tablespoons melted butter for drizzling over chicken prior to baking
- Pound each chicken breast between 2 sheets of waxed paper until thin. Spread each breast with 1 tablespoon of green chilies. Place one cheese strip on top of each portion of chilies. Roll up each chicken breast and tuck ends under.
- Combine crushed tortillas with the parmesan cheese, cumin, chili powder and pepper. Dip each rolled chicken breast in melted butter and roll in crumb mixture. Place in pan seam side down and refrigerate at least 4 hours or overnight.
- Preheat oven to 400
- Just prior to baking, drizzle the remaining 4 tablespoons of melted butter over the chicken.
- Bake for 25 - 40 minutes, or until done. Garnish with sour cream and fresh limes.