AZTEC CHICKEN

AZTEC CHICKEN
1 chicken breast per person
1 slice thin tavern ham per person
1 thin slice mozzarella or provolone cheese per person
2-3 pieces sun dried tomatoes, drained of oil
3 tablespoons Taco Bell mild sauce
1/2 teaspoon Italian seasoning per person
egg wash
flour for dredging
Panko crumbs, finely ground
1 tablespoon butter per breast
Salt & Pepper to taste

  • Preheat oven to 350 degrees.
  • Spray baking dish with non-stick cooking spray.
  • Flatten chicken breasts to 1/4 inch thickness.  I place them between 2 sheets of wax paper and use a rolling pin.
  • Salt and pepper each breast.
  • Spread a layer of ham and then cheese.
  • Sprinkle with Italian seasoning and place several tomato pieces on top.
  • Begin with smallest edge and begin rolling. Secure with a cooking band.
  • Roll chicken bundle in egg wash.
  • Mix together flour and Panko crumbs,
  • Dredge chicken bundle first in egg wash and then in Panko mixture.
  • Heat a small amount of oil in a skillet and lightly brown chicken bundles before placing them in a baking dish.
  • Sprinkle with lemon juice and melted butter.
  • Bake 20-35 minutes until chicken is cooked through.

SAUCE
1/2 cup sun dried tomatoes, drained of oil
2 cloves garlic, minced
Juice of 1 lemon
3 tablespoons butter
1/2 cup heavy cream
1 tablespoons Wondra

  • In a small food processor chop sun dried tomatoes, taco sauce, garlic and lemon juice until well blended.
  • In a small sauce pan melt butter over medium high heat.
  • Whisk in flour until golden.
  • Add cream, blending until smooth.
  • Bring to a SLOW boil and reduce eat to a simmer.
  • Whisk in tomato mixture and heat through to desired consistency.

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