Applebee's Santa Fe Stuffed Chicken
Serves 4
Recipe By: Applebee's
8skinless -- boneless chicken breasts
1 packages Monterey jack cheese -- (8 ounce or larger)
1/2 cup butter -- melted
1 cup Italian seasoned bread crumbs
1 1/2 tablespoons grated Parmesan cheese
1/2 teaspoons salt
1/2 teaspoons ground cumin
1/2 teaspoons ground black pepper
1 small red bell pepper
1 small green bell pepper
Cut some of the cheese into 8 slices, and reserve part of it for the
cheese sauce. Place 1 chicken breast between two sheets of wax paper.
Working from the center to the edges pound with a meat mallet until
flat and rectangular
shaped. Repeat with remaining breasts. Wrap the flattened chicken
breasts around cheese. Secure with wooden picks or uncooked spaghetti
noodles.
Combine the bread crumbs, parmesan cheese, salt, cumin and
pepper.Roll the secured chicken pieces in the melted butter and then
in the bread crumb mixture. Place chicken breasts in a 13 x 9-inch
baking dish, but don't
crowd them. Drizzle the remaining butter over all eight of the
breasts. Refrigerate for 1 hour or freeze to bake later (baking time
will be increased by about 5 to 10 minutes).
Bake in a preheated 400 degree F (205 degree C) oven for 25 to 30 minutes
or until chicken is done. Make a roux with butter and flour. Add about 1
cup milk. Bring to a simmer. Add cheese and lower the heat, stirring
constantly so cheese does not burn. Add milk as needed to thin out the
cheese sauce. Dice bell peppers. When chicken is done, pour some cheese
sauce over top and sprinkle with diced peppers.
Yields 4 servings.
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