• Tweet

DURANGO CHICKEN
4-6 boneless, skinless chicken breasts
1 can diced green chiles, drained REALLY well
1 green onion per chicken breast, minced
1 1/2 slices thin swiss or jack cheese
8 ounce package Old El Paso Roasted Tomato Mexican Cooking Sauce
salt and pepper to taste
1 tablespoon butter per chicken breast, melted and cooled slightly
1/4 cup shredded Parmesan cheese
1/2 cup fresh fine bread crumbs
1/2 tablespoon chili powder
1/2 teaspoon garlic salt

• Preheat oven to 400 degrees.
• Crush together the bread crumbs, chili powder and garlic salt until you have fine crumbs.
• Add Parmesan cheese and blend well.  Set aside.
• Pour sauce into bottom of baking dish.

• Flatten chicken breasts – I like to put them in a large ziploc bag and use a rolling pin.
• Season with salt and pepper.
• Add a single layer of cheese on chicken breasts.
• Top with green onions and green chiles.
• Carefully roll chicken breasts, securing with baking bands. DO NOT USE RUBBER BANDS.

• Roll each breast in butter and then the crumb mixture.
• Place on top of sauce.
• Bake uncovered 20-25 minutes until chicken is cooked through.

• Plate chicken.
• Ladle sauce over chicken.
• Enjoy.