Recipes from Mexico :: Mexican Main Dishes Poultry
2 whole chicken breasts, skinned, boned and halved
4 (2 x 1 1/2 x 1/4-in.) pieces Monterey jack jalapeño cheese
1/2 tsp. Mexican oregano
2 eggs
1 Tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. minced fresh parsley
Flour
1/4 c. peanut oil
1 lemon, cut into wedges
Cut a pocket in each half chicken breast about 3 x 2 in.. Do not cut through. Roll Monterey Jack cheese in oregano and insert into pockets. Chill.
In a med. bowl beat eggs, Parmesan cheese, salt, pepper and parsley.
Roll stuffed breasts in flour and then in egg mixture. Heat oil and sauté breasts until crisp and brown. You may do this early in the day before baking. Arrange in a baking dish. Bake at 375 degrees fahrenheit for 8 to 10 mins.
Serve garnished with lemon wedges.
Serves 4.
