Wednesday, January 13, 2010

Applebee's Santa Fe Stuffed Chicken

This turned out so great that we don't have to go out now:) Although I want to go back to Applebees and see if it is as good at the resturant. Very easy to make at home.

4 boned, skinned chicken breast halves
4 oz. block Monterey jack cheese - divided
1/2-1 cup Italian bread crumbs
1 1/2 Tbls. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. black pepper

1 Tbls. butter OR margarine
1 Tbls. all-purpose flour
1 cup milk (I used fat free)
2 oz. shredded cheese

1 sm. red bell pepper - seeded, diced
1 sm. green bell pepper - seeded, diced

Pound chicken with a meat mallet until flat and rectangular shaped; repeat with remaining breasts. Cut half of the cheese block into 8 slices; grate the remaining cheese; set aside.

Wrap each flattened chicken breasts around a slice of cheese; secure with wooden picks or uncooked spaghetti noodles. ( I used spaghetti noodles and it is a brilliant idea, works great!)

Combine the bread crumbs, Parmesan cheese, salt, cumin, and pepper.
Roll the secured chicken pieces in some melted butter ( I'm sure you could use something else, such as an egg white or cooking spray rather than butter) and then in the bread crumb mixture.

Place chicken breasts in a 13" X 9" X 2" baking dish, being careful not to crowd them.

Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5-10 minutes).

Bake in a 400 degree oven for 25-30 minutes, or until chicken is cooked through.

Melt butter in saucepan, stir in flour,whisk in milk, then bring to a simmer.

Stir in grated cheese, reduce heat, and simmer until thick, stirring constantly so the cheese doesn't burn.

Place chicken on plates, pour sauce over, and top with diced peppers.


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