Sunday, August 14, 2011

Chili-Jack Stuffed Chicken Rolls

Look how juicy that chicken is..mmmMM!  I'm very fond of those little cans of roasted green chilis commonly found in the ethnic foods isle or your mexican grocery. SO good. They add so much flavor to your food, with little heat. I'm a wimp and can't handle much HOTness, but I LOVE these. 
The extra pepper jack cheese can be used to make Pepper Jack Cheese bites.
On to the recipe!

  • 6 chicken breast halves, skinless, boneless, trimmed and pounded 1/4 inch, or so, thin
  • 1 (8 oz brick) of good Monterrey Jack cheese, grated
  • 2 small 4 oz cans of roasted mild green chilis (I use La Preferida brand)
  • about 1/2 cup or so of a Honey & Brown sugar type barbecue sauce (see? Save that little bit left in the bbq bottle for recipes like this. Just stick into freezer baggie and freeze! My freezer door is half full of saved stuff like this hehe)
  • 2 eggs, beaten
  • garlic powder,salt and pepper to tase
  • flour and bread crumbs for coating. Depending on the size of your chicken breasts, 1 cup of flour and 2 cups of crumbs should do it.
  • couple tablespoons of vegetable oil 
  • toothpicks

Pound out chicken breasts to about 1/4 inch thickness.
Lightly salt & pepper all the breasts, divide chilis between all the chicken breasts & spread with a spoon.
Generously sprinkle all the breasts with the cheese and dot with about a tablespoon of bbq sauce.

Roll up and secure with toothpicks. Some breasts may take more toothpicks than others, that's okay.  It's messy, and doesn't look pretty, but be patient. (THAT is something THEY don't tell you. lol)

Heat up a large frying pan with enough oil to cover the bottom of the pan. A dry-ish pan or spray isn't going to work well with this.

Set up your workstation of flour, eggs, bread crumbs, med-high hot pan, and start rolling.

Gently roll around in flour, dusting off any big clumps of flour.
Carefully roll in beaten eggs,  and then set in bread crumbs and scoop bread crumbs up and all over the chicken breast, so not to have to handle it a lot in the bread crumbs.
Give the breast a little tap, to shake off a little of the excess, but not too much.
Stick into hot pan, season to taste with salt, pepper and garlic powder, and repeat with the rest of the breasts.

Using tongs, gently turn over breasts when they get a nice golden color, and season lightly again. You don't want to cook them, just brown them and make them look yummy.
Put rolls onto a sprayed (greased) piece of foil on a baking sheet and bake in a preheated oven of 350 for about 20 minutes, or until juices run clear. Let stand before cutting.

mmmmmmmmmm I can almost smell them now!
Slice and enjoy! Serve with bbq sauce, if desired.

The leftovers, if you have any, are great sliced up and put into scalloped potatoes, or pasta with some veggies..all kinds of dishes! Or cubed (keeping all the chilis & cheese too) with some mayo and onion for a zippy chicken salad sandwich!


  1. You just can't have too many good chicken recipes. Thanks for the inspiration!

  2. Thank you! So many things that can be done with boring ol' boneless, skinless chicken breasts!