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Ingredients
- 8 x boneless skinless chicken breasts
- 1 pkt Monterey Jack cheese - (8 ounce or possibly larger)
- 1/2 c. butter melted
- 1 c. Italian seasoned bread crumbs
- 1 1/2 Tbsp. grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp grnd cumin
- 1/2 tsp freshly-grnd black pepper
- 1 sm red bell pepper
- 1 sm green bell pepper
Directions
- 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 lb. with a meat mallet till flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese. Secure with wooden picks or possibly uncooked spaghetti noodles.
- Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pcs in the melted butter and then in the bread crumb mix. Place chicken breasts in a 13- by 9-inch baking dish, but do not crowd them. Drizzle the remaining butter over all eight of the breasts. Chill for 1 hour or possibly freeze to bake later (baking time will be increased by about 5 - 10 min).
- Bake in a preheated 400 degree oven for 25 to 30 min or possibly till chicken is done.
- Make a roux with butter and flour. Add in about 1 c. lowfat milk. Bring to a simmer. Add in cheese and lower the heat, stirring constantly so cheese does not burn. Add in lowfat 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 435 | |
| Calories from Fat 236 | 54% |
| Total Fat 26.79g | 33% |
| Saturated Fat 15.88g | 64% |
| Trans Fat 0.03g | |
| Cholesterol 118mg | 39% |
| Sodium 751mg | 31% |
| Potassium 362mg | 10% |
| Total Carbs 21.27g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.72g | 2% |
| Protein 26.63g | 43% |
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