Chicken breast stuffed with a mixture of cheese and peppers, with a touch of our pepper Chipotle Pepper, breaded with corn flakes, washed with Exclusive Southwest Alfredo sauce and accompanied by our Garlic Mashed Potato and steamed vegetables.
8 boned, skinned chicken breast halves
8 oz. block Monterey jack cheese - divided
1 cup Italian bread crumbs
1 1/2 Tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 cup melted butter OR margarine
1 Tablespoon butter OR margarine
1 Tablespoon flour
1 cup milk
1 small red bell pepper, seeded, diced
1 small 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.
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" X 2" baking dish, being careful not to crowd them. Drizzle remaining butter over the breasts.
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.