Chef’s Notes: I confess. I love to stuff stuff in chicken breasts. I should have a whole blog category devoted to the recipes in which I’ve stuffed stuff in chicken breasts. This is another one to add to that list.
A filling of tomatoes, green chiles, corn, olives and pepper jack cheese stuffed into a chicken breast that is then breaded with a cornmeal/taco seasoning mixture. An explosion of cheesy-spicy deliciousness. Indeed.
Mexican Chicken Roulade
4 boneless chicken breasts
3/4 C. Ro*tel tomatoes and green chiles
1/4 C. frozen corn
4 T. green or black olives
4 ounces Pepper Jack cheese, cut into four 1-ounce sticks
1 egg, whisked
2 T. cornmeal
2 tsp. taco seasoning mix
Preheat oven to 400 degrees.
Pound each chicken breast as thinly as possibly. Combine the Ro*tel, corn, and olives; divide the mixture evenly onto each chicken breast. Place one cheese stick on each chicken breast, then roll up the chicken breast as tightly and evenly as possible, tucking in the edges. Put the egg in a shallow dish. Combine the cornmeal and taco seasoning and place in a separate shallow dish. Dip each chicken breast into the egg and then coat with the cornmeal/seasoning mixture. Place the chicken breasts in a baking dish. Cook for 30 to 45 minutes.