Ingredients
4 boneless chicken breasts
4 ounces monterey jack cheese (or pepper jack)
1 (7 ounce) can whole green chilies ("Ortega")
1 egg
1 tablespoon milk
1 (8 1/2 ounce) package Jiffy corn muffin mix
salt
pepper
paprika or chili powder
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure ground ancho — sweet-earthy for mole, enchilada, chili
Ranch seasoning — dips, dressings, roasted vegetables, chicken
Grow poblanos to dry into ancho — mole, chili powder, adobo
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure ground ancho — sweet-earthy for mole, enchilada, chili
Ranch seasoning — dips, dressings, roasted vegetables, chicken
Grow poblanos to dry into ancho — mole, chili powder, adobo
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Pound chicken breasts until they are fairly flat. Cut cheese into four 1/2-inch logs, with length equal to the width of the chicken breasts. Slice four chilies lengthwise, into 1/2-inch wide strips. Whisk milk and egg together in a bowl. Place one cheese log and one chili (sliced in strips) at the end of each chicken breast and roll them up. Dip each rolled chicken breast into the egg mixture, then coat it well with the corn muffin mix. Place the coated chicken breasts in a 8-inch-square glass cake pan; top with salt, pepper, paprika and/or chili powder as desired. Bake for 35-45 minutes at 450 degrees, until chicken is done.