Pepper Jack Chicken with Vegetables
Makes:
4 servings
Total Time:
2 hr
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- Chicken:
- 3 whole chicken breasts, skinned, boned, halved
- 3/4 tsp. salt
- 3/4 tsp. cumin
- 3/4 tsp. chili powder
- 6 oz. Monterey jack cheese thinly sliced
- 1/4 cup flour
- 1 Tbsp. butter
- 1 Tbsp. oil
- Vegetables:
- 1 medium zucchini, sliced
- 2 cloves garlic
- 1 - 2 tsp. minced jalapeno pepper
- 3/4 tsp. cumin
- 1/2 tsp. salt
- 1/4 to 1/2 tsp. pepper
- 1 can (11 oz.) Mexicorn
- 1 can (15 oz.) black beans, drained
- 1 cup chopped seeded tomato
- 1/2 cup sliced ripe olives
make it
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from center, gently pound chicken with rolling pin until about 1/4 inch thick. Repeat with remaining chicken pieces.
In small bowl, combine 3/4 tsp. salt, 3/4 tsp. cumin and chili powder; mix well. Sprinkle both sides of chicken pieces with salt mixture. Place cheese on chicken. Roll up jelly roll fashion, secure with toothpicks. Sprinkle rolls with flour. Heat butter and oil in large nonstick skillet.
Cook chicken rolls 15 to 20 minutes or until browned on all sides and chicken is no longer pink. Remove from skillet; keep warm. Remove drippings and cooked participles from skillet; set aside.
In same skillet over medium heat combine zucchini, garlic, jalapeno pepper, cumin, salt and pepper; cook and stir 2 to 4 minutes or until zucchini and garlic are tender. Add reserved drippings mixture, if desired, and remaining vegetable ingredients, cook and gently stir until thoroughly heated.
Notes
