BOB’S MEXICAN STUFFED CHICKEN

BOB’S MEXICAN STUFFED CHICKEN
“Serve with a small side of salsa and sour cream.”


2 cups crushed corn flakes
1 Tbsp. chili powder
1 (1.27-oz.) packet dry fajita seasoning
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
¼ cup chopped orange bell pepper
1/3 cup chopped fresh mushrooms
½ medium red onion, diced
4 boneless, skinless chicken breast halves, pounded thin
1 cup shredded Cheddar cheese, divided
¼ cup salsas
toothpicks


Preheat oven to 350^. Lightly grease a baking dish.

In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms and onion.

Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 Tbsp. Cheddar cheese and layer with ¼ the vegetable mixture. Top with equals amount of salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flak mixture.

Arrange the rolled chicken breast in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.

Yield: 4 servings.