stuffed chicken roll mexican style
(1 rating)
Just another way to prepare chicken.
(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
30 Min
method
Stove Top
Ingredients For stuffed chicken roll mexican style
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4boneless skinless chicken breasts
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2 pkgbudding thin chicken slices
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1 1/2 casadero, sliced or shredded
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1 canrotel, drained
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mrs. dash southwest chipolte, fiesta lime, and table blend seasoning
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granulated garlic, granulated onion
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olive oil
- TOPPING
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1 croasted tomatillo salsa (juliann esquivel's recipe, see link below)or salsa verde
How To Make stuffed chicken roll mexican style
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1Pound chicken out to thin it and make it larger. Season with spices. NOTE: Using a ziploc bag to put ckn in to pound makes for a much easier clean up. -
2Place thin chicken slices on top of ckn breast, overlapping them and letting them hang out over the edge of the chicken.
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3Place small amount of cheese and rotel on each pc. of ckn. Fold in sides of thin chicken slices, now roll chicken breast up, secure ends and center with toothpicks.
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4Fry chicken breasts i a skillet in aboutrr 1/4 c. of olive oil on all sides till good and brown. Add about 1 1/2 c of water or ckn. broth, simmer for 20-30 min. turning once halfway through.
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5Drizzle roasted tomatillo salsa over ckn. https://www.justapinch.com/recipe/juliann/roasted-tomatillo-salsa-salsa-de-tomatillo-asado/salsa?k=roasted+tomatillo+salsa&p=1&o=r
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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