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Recipe : Entry # 4693
Liz Bagley
Recipe Title
Mexican Chicken
Recipe Theme
Main Dishes
Black Warrior EMC
6 chicken breast halves, boneless & skinless
1 packet taco seasoning
8-ounce block pepper jack cheese
½ cup melted butter
½ cup corn flakes, crushed
1 4-ounce can green chilies, drained
1 11-ounce can Mexicorn, drained
1 15-ounce can black beans, drained
½ cup sliced green olives
½ cup green onion, chopped
Place chicken breast between waxed paper and gently pound until about 1/8-inch thick. Sprinkle each breast with ½ teaspoon taco seasoning. Place ½-inch by 1 ½-inch slice of pepper jack cheese on each breast and roll up jellyroll-style. Secure with toothpick. Dip each breast in melted butter and then roll in cornflake crumbs. Place in lightly greased 12-inch Dutch oven. Bake using 10-12 briquettes on bottom and 16-18 briquettes on top for 35-45 minutes or until lightly browned. Remove chicken from Dutch oven, remove toothpicks. Wipe Dutch oven clean with paper towel. In large bowl mix together green chilies, Mexicorn, black beans, tomato, olives and onion with 2 tablespoons of taco seasoning. Spoon vegetables into Dutch oven. Place chicken rolls on top. Grate remaining cheese and sprinkle over chicken. Cover and bake 10-15 minutes or until vegetables are warmed and cheese has melted. Serves 6.