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Ingredients
- 4 x roaster boneless thigh cutlets
- 1 can (4-ounces) whole, mild green chilies, seeded
- 1 x egg, beaten salt and grnd pepper to taste
- 1/2 c. seasoned bread crumbs
- 1 Tbsp. butter or possibly margarine
- 1 Tbsp. extra virgin olive oil
- 1 can (8-ounces) tomato sauce
- 1/2 c. shredded Monterey Jack Cheese
Directions
- Open thighs and lay flat. Divide chilies in four equal amounts and place in the center of each thigh. Roll up and secure with toothpicks. In a shallow bowl, combine egg and salt and pepper to taste. Dip thighs in egg and roll in bread crumbs. Chill 15 min. In a large skillet, over medium heat, heat butter with oil. Add in thighs and cook, turning, 10 to 12 min or possibly till brown on all sides. Spoon tomato sauce over thighs. Reduce heat to medium-low reduce heat and cover. Cook for 20 min or possibly till thighs are cooked through. Sprinkle with cheese; cover and cook 2 min longer.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 182g | |
| Calories 708 | |
| Calories from Fat 439 | 62% |
| Total Fat 49.36g | 62% |
| Saturated Fat 21.95g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 267mg | 89% |
| Sodium 842mg | 35% |
| Potassium 214mg | 6% |
| Total Carbs 39.6g | 11% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.98g | 3% |
| Protein 26.7g | 43% |
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