- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 20 Times
This is very Southern California in style and flavor. Using canned chiles and/or jarred roasted red peppers can make this recipe a cinch to prepare.
- 4 boneless skinless chicken breast halves
- Salt and pepper to taste
- 4 canned mild whole roasted green chiles
- ½ cup mayonnaise
- ½ cup chopped roasted red bell peppers, patted dry
- 2 cups coarse fresh breadcrumbs
- ¾ cup grated jalapeno jack cheese
Preheat oven to 450°F. Trim chicken and pound between two sheets of plastic wrap to an even ½-inch thickness. Arrange chicken on a parchment-lined baking sheet. Season chicken with salt and pepper. Cut open the chilies to lay flat and remove any seeds or membranes. Lay one chili on each chicken breast.
Puree the roasted peppers in the food processor and stir into the mayonnaise. Divide the mixture evenly among the chicken breasts and spread to cover the entire surface of each.
Toss together the breadcrumbs and cheese. Mound on top of each breast, covering completely and patting down lightly. Bake for 12 to 15 minutes or until chicken is cooked through and breadcrumb topping is nicely browned.
Use French bread, with or without crusts, or dense white bread for the breadcrumbs. The bread can be stale but not dried out. Fresh breadcrumbs will stick together when squeezed. Tear the bread into chunks and place in the food processor. Pulse to coarsely chop. When measuring, lightly pack the crumbs.
© 2005 Phillis M. Carey
Nutritional information is based on 1/8 teaspoon added salt per serving.