Applebee's Santa Fe Stuffed Chicken Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Applebee's Santa Fe Stuffed Chicken
8 skinless, boneless chicken breasts
1 (8 ounce or larger) package Monterey jack cheese,
1/2 cup butter, melted
1 cup Italian seasoned bread crumbs
1 1/2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 small red bell pepper
1 small green bell pepper
Cut some of the cheese into 8 slices, and reserve part of it for the
cheese sauce. Place 1 chicken breast between two sheets of wax
paper. Working from the center to the edges pound with a meat mallet
until flat and rectangular shaped. Repeat with remaining breasts.
Wrap the flattened chicken breasts around cheese. Secure with wooden
picks or uncooked spaghetti noodles.
Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
Roll the secured chicken pieces in the melted butter and then in the
bread crumb mixture. Place chicken breasts in a 13 x 9-inch baking
dish, but don't crowd them. Drizzle the remaining butter over all
eight of the breasts. Refrigerate for 1 hour or freeze to bake later
(baking time will be increased by about 5 to 10 minutes).
Bake in a preheated 400 degree F (205 degree C) oven for 25 to 30
minutes or until chicken is done.
Make a roux with butter and flour. Add about 1 cup milk. Bring to a
simmer. Add cheese and lower the heat, stirring constantly so cheese
does not burn. Add milk as needed to thin out the cheese sauce. Dice
When chicken is done, pour some cheese sauce over top and sprinkle
with diced peppers.
Yields 4 servings.
Razzle Dazzle Recipes
Don't forget to visit our other
Recipe Site at
That's My Home