We are always looking for great recipes that you can make ahead. It just makes life so much easier when you get home in the evening and everyone is hungry, or you are preparing a meal for a party and have too many other last minute details to take care of. We ran across this recipe in one of our many Gooseberry Patch cookbooks and it is a keeper!
Start by pounding out six boneless, skinless chicken breast halves. I ended up with a package of very large breasts, so I cut them in half (kind of fileted them), and then pounded out the halved pieces to about 1/4 inch thick.
Pound out the filets
This really doesn’t take long to pound out the chicken breasts and it makes for such a tender dish.
Cheese & Chiles
Lay 1/6 of the cheese in the center of one of the breasts and top with 2 T. of chopped green chiles. Roll up chicken breasts and place on a plate. Repeat with remaining chicken pieces.
These don’t have to look perfect…Once you roll them in the coating they will look more uniform.
Set aside until all chicken rolls are prepared.
Next, prepare the tasty coating for the chicken breasts.
The goodies for the coating!
Mix the bread crumbs, parmesan cheese, chili powder, salt, pepper & cumin together in a shallow bowl for easy rolling.
Set aside and melt your butter in another shallow bowl.
Dip each Chicken Roll in the melted butter, then roll into the coating mix.
I am a REAL BUTTER kind of girl…I’m sure you can substitute margarine and no one will notice, but I’m just sayin’…give me the real stuff! One at a time, dip each Chicken Roll into the melted butter, then roll each piece into the coating mix.
Roll in coating mix
Dip each piece in butter then immediately roll into the coating mix. Place rolls in a greased 9 x 13 baking dish.
At this point you can cover and chill overnight, or go ahead and bake immediately.
Bake at 400° for 30 minutes, until heated through. Shortly before serving time, warm enchilada sauce in a saucepan or in the microwave; ladle sauce over the chicken. I served this over rice and it was DELICIOUS! Not too spicy, but with great flavor! I FORGOT to take a photo after it was baked, so will have to remember to do that the next time we make this dish.
MAKE AHEAD Chicken Chile Rolls
6 boneless skinless chicken breasts
1/4 lb. Monterey Jack cheese, cut into 6 strips
7 oz. can diced green chilies
1/2 c. dry bread crumbs
1/2 c. grated Parmesan cheese
1 T. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 t. ground cumin
1/4 c. plus 2 T. butter, melted
1 can green Enchilada sauce (mild)
Garnish: shredded Mexican-blend cheese, sour cream, diced tomatoes, green onions, hot cooked rice
Flatten checken breasts to 1/4 inch thin between pieces of wax paper. (I use my rolling pin to pound them). Top each piece of chicken with one strip of cheese and 2 T. chopped green chiles; roll up. Combine bread crumbs, Parmesan cheese and seasonings in a bowl; place melted butter in a separate bowl. Dip chicken rolls in butter and coat in crumb mixture. Arrange chicken rolls in a lightly greased 13 x 9 inch baking dish, seam side down. Drizzle with any remaining butter. Bake at 400° for 30 minutes until heated through. Shortly before serving time, warm enchilada sauce in a saucepan or in the microwave; ladle sauce evenly over chicken. Serve over hot cooked rice. Garnish as desired. Serves 6.
*Note: This can be prepared ahead. Place chicken rolls in baking dish and drizzle with butter. Cover and refrigerate overnight. You may need to bake a little longer if it has been refrigerated. This was DELICIOUS! It has great flavor without being too spicy, and was easy to do!
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