Chicken breasts are filled with cheese and chillis, rolled in spicy crumbs and baked.
Serve with our BBCC MILD OR SPICY SALSA PICANTE. Que bueno!
1/2 cup fine dry breadcrumbs or processed Byron Bay Cornchips
1/4 cup grated Parmesan cheese
1 teaspoon chilli powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
1/4 teaspoon ground pepper
8 boneless chicken breast fillets, skinned
Choice of 2 fillings:
Spicy: 1 cup chopped fresh or pickled jalapeno chillis OR
Mild :250g roasted red capsicum
125g havarti, jack or cheddar cheesecut into 8 strips
6 tablespoons melted butter or margarine
1 cup sour cream
a few sprigs coriander
In a shallow pan, combine bread or cornchip crumbs, Parmesan cheese,
spices, salt and pepper. Set aside.
Place chicken breasts between 2 sheets of plastic wrap on a cutting board.
With a mallet, pound breasts until each is about 6 mm (1/4 inch) thick.
Lay a piece of cheese and your choice of capsicum or chillis across the width
of each breast. Fold in sides so they overlap and seal in filling; fold ends over top. Dip each chicken bundle in melted butter and drain briefly. Then roll in crumb mixture to coat evenly.
Place bundles seam side down, without touching, in a baking dish. Drizzle with any remaining butter. Cover and refrigerate for at least 4 hours or overnight.
Bake uncovered in a hot oven (200 C/400F) for 25 minutes (or until chicken is
no longer pink when slashed with a knife).
Spoon salsa over each breast. Garnish with a dollop of sour cream and coriander.
Serve with seasoned rice of your choice and a green salad.