Mexican Chicken Rolls
© The French’s Food Company LLC
Mexican Chicken Rolls Mexican Chicken Rolls Makes: 6 servings 6 boneless, skinless chicken breast halves 6 Tbsp. plain dry breadcrumbs, divided 1 tsp. chili powder 1/2 tsp. ground cumin 3/4 cup (3 ounces) shredded Monterey Jack cheese 2 chopped Tbsp. pimento 1 Green onion, chopped 3 Tbsp. FRANK'S RedHot® Original Cayenne Pepper Sauce 1 1/2 Tbsp. parmesan cheese 1/2 tsp. Paprika 2 Tbsp. butter 1 Prepared salsa (optional)
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Mexican Chicken Rolls

Makes: 6 servings
Prep Time: 20 min
Cook Time: 30 min
User Rating:

Ingredients

  • 6 boneless, skinless chicken breast halves
  • 6 Tbsp. plain dry breadcrumbs, divided
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese
  • 2 Tbsp. chopped pimento,drained
  • 1 Green onion, chopped
  • 3 Tbsp. FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 1/2 Tbsp. parmesan cheese
  • 1/2 tsp. Paprika
  • 2 Tbsp. butter,melted
  • 1 Prepared salsa (optional)

Directions

POUND chicken breasts between 2 sheets of plastic wrap to 1/4-inch thickness. Set aside. Combine 4 tablespoons breadcrumbs, chili powder and cumin in medium bowl. Stir in cheese, pimento, onion and 2 tablespoons Frank's RedHot Sauce; mix well.

PREHEAT oven to 400°F . Spoon about 2 tablespoons filling down center of each chicken breast, leaving a 1-inch border along edges. Fold edges over filling; place seam side down in greased 2-quart baking dish.

COMBINE 2 tablespoons breadcrumbs, cheese and paprika in small bowl. Mix butter and 1 tablespoon sauce in another small bowl; brush over chicken rolls. Sprinkle bread crumb mixture over chicken breasts. Bake 30 minutes or until chicken is no longer pink in center. Serve with salsa, if desired.

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Mexican Chicken Rolls

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Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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