Piquant Chicken-Revised
| Yield: | 8 Servings |
| Categories: | Chicken |
| 4 | Whole chicken breasts; halved, skinned and boned | |
| 7 | oz | Green chilies; diced or strips |
| 1/4 | lb | Monterey jack cheese**; grated or strips |
| 1/2 | c | Fine bread crumbs |
| 1/4 | c | Parmesan cheese; grated |
| 1/2 | ts | Chili powder; use more to taste |
| 1/2 | ts | Garlic salt |
| 1/4 | ts | Cumin |
| 1/4 | ts | Pepper |
| 6 | tb | Butter; melted |
| HERB BUTTER | ||
| 1/4 | c | Butter; melted |
| 1/2 | ts | Oregano |
| 1 | ts | Parsley or cilantro; chopped |
| SALSA | ||
| 15 | oz | Tomato sauce |
| 1/2 | ts | Cumin |
| 1/3 | c | Green onions; sliced |
| 1/8 | ts | Pepper |
| 1 | ds | Tabasco sauce |
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