2009-10-15 / Community News

From the Chef's Corner

San Antonio Style Chicken Bundles
by Chef Deedle

You can depend on versatile chicken breast. The entrée doesn't have to be time consuming or expensive when the menu features a chicken breast recipe. Serve with a baked potato and salad - that's all you need!
4 chicken breast halves, skinned and boned
Salt and pepper to taste
2 cans chopped green chiles
2 (1oz.) slices Monterrey Jack cheese, cut into 8 strips
½ cup flour
1 egg, beaten
1 Tbsp. milk
1 cup Panko crumbs, or fresh ground bread crumbs
Vegetable oil

Place chicken breast on a sheet of waxed paper. Flatten chicken to ¼ inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Place 1 Tbsp. green chilies and 2 strips cheese in center of each piece of chicken; roll up lengthwise, tucking edges inside. Secure roll with a wooden pick. Dredge chicken in flour. Combine egg and milk; dip chicken in egg mixture, roll in Panko crumbs or breadcrumbs. Fry chicken in deep hot oil 375 degrees about 8 minutes or until golden brown. Drain thoroughly on paper towels and serve immediately.

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