From Consigned to Death
For the chicken filling:
- Monterey Jack cheese, cut in one inch squares
- Chopped green chili peppers, 1 generous tab per chicken piece
For the breading:
- To make the breadcrumbs, use day-old white bread (or place the bread on a single layer on a cookie sheet in a 300° oven until it’s dry and crumbly). Place the stale or dried bread in a plastic bag and crumble it until it’s the consistency of sea salt.
For each 1 cup of breadcrumbs, add into the plastic bag:
- ½ cup grated parmesan cheese
- 1 to 2 Tbs. chili power
- ½ tsp. salt
- ½ tsp. ground cumin
- ½ tsp. freshly ground black pepper
Shake the bag to mix well.
For the tomato sauce:
- Puree and strain enough tomatoes to provide 4 cups per 8 chicken pieces. Pour the puree into a small sauce pan and add:
- 1 tsp. ground cumin
- 2/3 cup sliced green onion
- jalapeno peppers or jalapeno peppers sauce to taste
- salt and pepper to taste
Simmer, stirring constantly until smooth and slightly thickened.
To assemble the chicken:
1. Butterfly or pound boneless chicken breasts until evenly thin
2. Place the cheese and chili peppers in the center and roll the chicken, tucking under the ends
3. Dip and roll in melted butter
4. Roll in the breading mixture until completely covered
5. Place breaded beasts in baking dish, seam side down
6. Drizzle with the remaining butter
7. Cover and chill at least 4 hours or overnight
8. Bake in preheated 400 ° oven for 25 to 40 minutes or until done
Serve with tomato sauce, sour cream, and lime wedges.
Josie’s mom said to serve this spicy dish with something sweet-tart to balance it, like chunky apple sauce and some crisp greens for variety in color and texture. Josie usually serves broccoli, steamed, then tossed with butter and salt.