Mexican Rolled Chicken with Michael's Home Cooking

I stuff or roll chicken breast with cheese and chilies for my Mexican Rolled Chicken. I bake it and make a sauce to serve with this mildly spiced meal. The amount of sauce and marinade is enough for up to three chicken breast halves.
Ingredients:
Marinade:
1 Tablespoon dried oregano
1 Tablespoon dried cilantro
1 and 1/2 teaspoons cayenne pepper (or to your liking)
2 Tablespoons lemon juice (lime would be okay)
2 Tablespoons olive oil

Sauce Ingredients:
1 Tablespoon butter
1 large garlic clove chopped
1 Tablespoon all purpose flour
1 cup chicken broth
1 and 1/2 teaspoons Dijon Mustard
1/2 cup Crema Mexican or Whipping Cream

Ingredients:
2 or 3 chicken breasts
5 to 7 ounces shredded colbyjack or your choice of cheese
7 ounce can of green chilies

Method:
Pound your chicken to 1/2 inch thick or so.
Salt and pepper your flattened chicken.
Mix up your marinade ingredients and marinate your chicken refrigerated for 30 minutes to 5 hours.

Put shredded cheese and a good amount of the canned chilies onto your flat chicken breast and roll up. Put into your baking dish seam side down. Bake at 400F for 30 minutes or until 165F.
My chicken was in the 170F range after 30 minutes.

While chicken is baking make your sauce:
Melt butter with chopped garlic.
Cook garlic for one minute after it has started lightly simmering.
Add your flour and cook for a minute or two.
Add your chicken broth and cook until it thickens.
Then add your mustard and cream.
Keep warm until serving.
Your chicken will be almost done by the time you get the sauce done, at least it was for me as I used low heat.

Allow your baked chicken to rest for 10 minutes before slicing.

The cayenne is what makes this spicy. If you like mild I would recommend 1/2 teaspoon instead of the 1 and 1/2 teaspoon that I used.

Thank you for watching!
I hope you try this!

Michael
#michaelshomecooking

Видео Mexican Rolled Chicken with Michael's Home Cooking канала Michael's Home Cooking