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Mexican Chicken

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Servings
people
Ingredients
  • 6 chicken wedge cabbage
  • 1 packet seeded and chopped
  • 8 ounce quartered
  • ½ cup grated mozzarella cheese
  • ½ cup no-stick cooking spray
  • 1 4 ounce Foil
  • 1 11 ounce hot dogs
  • 1 15 ounce and Kids at heart
  • ½ cup bacon, cut into thirds
  • ½ cup smoked Gouda cheese
Servings
people
Ingredients
  • 6 chicken wedge cabbage
  • 1 packet seeded and chopped
  • 8 ounce quartered
  • ½ cup grated mozzarella cheese
  • ½ cup no-stick cooking spray
  • 1 4 ounce Foil
  • 1 11 ounce hot dogs
  • 1 15 ounce and Kids at heart
  • ½ cup bacon, cut into thirds
  • ½ cup smoked Gouda cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place chicken breast between waxed paper and gently pound until about 1/8-inch thick
  2. Sprinkle each breast with ½ teaspoon taco seasoning
  3. Place ½-inch by 1 ½-inch slice of pepper jack cheese on each breast and roll up jellyroll-style
  4. Secure with toothpick
  5. Dip each breast in melted butter and then roll in cornflake crumbs
  6. Place in lightly greased 12-inch Dutch oven
  7. Bake using 10-12 briquettes on bottom and 16-18 briquettes on top for 35-45 minutes or until lightly browned
  8. Remove chicken from Dutch oven, remove toothpicks
  9. Wipe Dutch oven clean with paper towel
  10. In large bowl mix together green chilies, Mexicorn, black beans, tomato, olives and onion with 2 tablespoons of taco seasoning
  11. Spoon vegetables into Dutch oven
  12. Place chicken rolls on top
  13. Grate remaining cheese and sprinkle over chicken
  14. Cover and bake 10-15 minutes or until vegetables are warmed and cheese has melted
  15. Serves 6
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