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Mexican Bird of Paradise - Jennifer Crites

Recipe

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This was instantly a family favorite and it's often requested for birthday dinners.

Ingredients

  • 8 skinned boneless chicken breasts
  • 7 oz can green chilis
  • .25 lb jack cheese
  • .66 cup crushed corn flakes
  • .33 cup grated parmesan cheese
  • 1 tsp chili powder
  • .5 tbsp parsley
  • .5 tsp garlic powder
  • .25 tsp ground cumin
  • 8 tbsp melted margarine

Steps

  1. Place individual pieces of chicken inside a plactic bag and pound until 1/4 inch thick. Cut chilis into 8 strips (about 1/2 inch by 1-1/2 inches thick). Cut cheese into 8 strips (about 1/2 inch by 1-1/2 inches thick). Place a strip of chili and a strip of cheese inside of each chicken breast. Roll up, tucking in the ends. Secure with picks. Mix crushed corn flakes with parmesan cheese and spices and set aside. Dip rolled breasts in melted margarine and then in crumb mixture. Place seam side down in a 9 x 13 pan. Drizzle left-over butter around chicken. Chill at least 4 hours or overnight. Bake at 400F for 20 minutes. Serve with salsa, guacalmole, sour cream, shredded cheddar, olives, chopped tomatoes, etc. over a bed of rice (brown rice recommended).
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