Recipes

CHILI AND CHEESE STUFFED CHICKEN ROLLS
  • Ingredients
  • 6 skinless boneless chicken breast halves
  • 6 whole canned mild chilies
  • 6 slices Jack cheese
  • 2 eggs beaten with 2 tablespoons water
  • 2 cups crushed cheese crackers
Directions
  1. Wash and thoroughly pat dry the chicken breasts
  2. Pound the chicken breasts lightly between two sheets of plastic wrap with a flat mallet until they are 1/4-inch thick
  3. Place the breasts smooth side down on a work surface and top with a chili and a slice of cheese
  4. Fold in the sides and roll up the breasts
  5. Secure with a toothpick. Dip the chicken rolls in the egg mixture and then in the cracker crumbs to coat well
  6. Rotate the chicken in the Flat Standard Basket for 35 to 40 minutes or until lightly browned and cooked through
  7. Remove toothpicks and serve.


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