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considering for my next assembly day..
Nacho Chicken Roll Ups
Ingredients
4 boneless, skinless chicken breast halves
1 (4-ounce) can whole green chilies, drained
¼ pound Monterey Jack cheese
¼ cup butter, melted
2 cups crushed nacho flavored tortilla chips
Directions
Assembly: Pound chicken breasts to ¼ -inch thickness. Slice chilies lengthwise and divide among chicken breasts. Cut cheese into 4 sticks and place on top of peppers. Roll chicken breast to enclose filling and secure with picks. Roll in butter, then in crushed chips.
Line a baking sheet with waxed paper. Place nacho chicken roll-ups on lined baking sheet and freeze until firm.
Transfer frozen chicken breasts to plastic freezer bag and seal tightly.
Thaw, prepare and serve: Thaw nacho chicken roll-ups in refrigerator. Bake at 400 degrees 25 to 30 minutes or until meat thermometer registers 165 degrees.
considering for my next assembly day..
Nacho Chicken Roll Ups
Ingredients
4 boneless, skinless chicken breast halves
1 (4-ounce) can whole green chilies, drained
¼ pound Monterey Jack cheese
¼ cup butter, melted
2 cups crushed nacho flavored tortilla chips
Directions
Assembly: Pound chicken breasts to ¼ -inch thickness. Slice chilies lengthwise and divide among chicken breasts. Cut cheese into 4 sticks and place on top of peppers. Roll chicken breast to enclose filling and secure with picks. Roll in butter, then in crushed chips.
Line a baking sheet with waxed paper. Place nacho chicken roll-ups on lined baking sheet and freeze until firm.
Transfer frozen chicken breasts to plastic freezer bag and seal tightly.
Thaw, prepare and serve: Thaw nacho chicken roll-ups in refrigerator. Bake at 400 degrees 25 to 30 minutes or until meat thermometer registers 165 degrees.
Nommie
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