We love to cruise through cookbooks. It doesn’t matter if it’s a brand new one from the latest, hottest celebrity chef or an interesting looking cookbook Cindy happens to pick up at the library – yes, we still go to the library.
Santa Fe Chicken | Top Secret Recipes
This is from one of Cindy’s trips to the library. She found it in a ” Top Secret Restaurant” cookbook – how could we pass that up? Armed with a stash of post it notes, Cindy flagged this one (and a million other recipes we will eventually do) from Applebees and we decided to try it. The result? A colorful, cheesy, non-fried chicken dish with southwestern flair that’s a nice change from other chicken dishes we make.
Here’s the recipe:
8 skinless, boneless chicken breast halves
1 package (8 ounce or larger) Monterey Jack cheese
1 cup butter, melted
1 cup Italian seasoned bread crumbs
1 1/2 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon pepper
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup milk
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese. Secure with tooth picks.
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-inch baking dish, but don’t crowd them. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).
Bake in a preheated 400ºF (205ºC) oven for 25 to 30 minutes or until chicken is done.
Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce.
When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.
Nom. nom. nom.