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Mexican Stuffed Chicken


This is actually a dish from a diet book that my Mom has used for YEARS!  When she made it the first time, she only made enough for 2 servings, but when us kids all wanted to try it, it instantly became something that the family all enjoyed.  I enjoy making it now for my family, as it is an easy and relatively healthy chicken dish, with a bit of Mexican flare.  You can easily make the dish for more by adding more to all of the ingredients to suit your needs.

Serves 4 at about $1.35/serving



4 boneless, skinless, chicken breasts – ($3-4)

2 Tbsp. bread crumbs

2 Tbsp. parmesan cheese

1 small can chopped green chilies – ($0.38)

1 tsp. chili powder

1 egg – ($0.10)

2 oz. Monterey Jack cheese, but into 4 slices – (about $0.50)




Preheat oven to 375 degrees. The actual recipe calls for bread crumbs, but when I went to make this dish, I realized that I was out of bread crumbs, and almost out of bread…time to improvise!  I had some French Fried onions, so I just tossed about 1/2 cup in my food processor, and added the parmesan cheese and chili powder, and pulsed it into a bread crumb like texture.


Pound out chicken.



Place chilies and cheese on each piece of chicken and roll (you may need to add a toothpick to keep rolled).  Place in a baking dish, seam side down.


Beat egg, and brush over chicken.


Mix together bread crumbs, parmesan cheese and chili powder and sprinkle over chicken, patting into place to form a crust.

Bake for 25-30 minutes or until chicken is fully cooked.

Serve with some Mexican rice or a nice green salad.