Sunday, February 14, 2010

Mexican Chicken

This wonderful recipe came into my life last year. Derek and I were looking for a meal to make for Valentine's last year and we knew just who to call, my soon to be mother in law! This recipe has a few steps to it, but it is absolutely delicious and worth the time. We loved this recipe so much, it has since turned into our "special occasion" meal.

2 boneless skinless chicken breasts
1/2 cup breadcrumbs
1/4 cup parmesan grated cheese
1 1/2 cup cheddar cheese (set aside 1/4 of it for topping)
3 tbs. El Pinto green chili (or any green chili)
1 can black beans (rinsed & drained)
Yellow rice
Salt, Pepper, and Garlic Salt to taste
Wax paper
Cooking Spray

1. Mix black beans, green chili, and cheddar cheese in a medium size bowl. Set aside.
2. Butterfly the chicken breasts and pound them out with a meat tenderizer until they are thin. Cover meat with sheet of wax paper to prevent an unwanted mess.
3. Spray a lg, cooking sheet with cooking spray.
4. Bread both sides of the chicken with the parmesan bread crumbs. Use your hands to massage in the bread crumbs, no egg is needed.
5. Scoop 1/4 cup of the bean mixture onto one side of the butterflied chicken. Do this to each piece of chicken and set aside the rest of the bean mixture.
6. Fold over the other side of the chicken breast and secure with toothpicks.
7. Bake chicken for 20 minutes at 350 until cooked through.
8. Take out chicken and spread the remaining bean mixture over the top of each piece of chicken. Put back in the oven for 3-4 minutes or until cheese is melted.
9. Take toothpicks out and serve with yellow rice.

Derek and I use El Pinto green chili.

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