Applebee's Santa Fe Stuffed Chicken Recipe

• 8 x boneless skinless chicken breasts
• 1 pkt Monterey Jack cheese - (8 ounce or possibly larger)
• 1/2 c. butter melted
• 1 c. Italian seasoned bread crumbs
• 1 1/2 Tbsp. grated Parmesan cheese
• 1/2 tsp salt
• 1/2 tsp grnd cumin
• 1/2 tsp freshly-grnd black pepper
• 1 sm red bell pepper
• 1 sm green bell pepper

1. Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce.
2. Place 1 chicken breast between two sheets of wax paper.
3. Working from the center to the edges lb.
4. with a meat mallet till flat and rectangular shaped.
5. Repeat with remaining breasts.
6. Wrap the flattened chicken breasts around cheese.
7. Secure with wooden picks or possibly uncooked spaghetti noodles.
8. Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
9. Roll the secured chicken pcs in the melted butter and then in the bread crumb mix.
10. Place chicken breasts in a 13- by 9-inch baking dish, but do not crowd them.
11. Drizzle the remaining butter over all eight of the breasts.
12. Chill for 1 hour or possibly freeze to bake later (baking time will be increased by about 5 - 10 min).
13. Bake in a preheated 400 degree oven for 25 to 30 min or possibly till chicken is done.
14. Make a roux with butter and flour.
15. Add in about 1 c. lowfat milk.
16. Bring to a simmer.
17. Add in cheese and lower the heat, stirring constantly so cheese does not burn.
18. Add in lowfat milk as needed to thin out the cheese sauce.
19. Dice bell peppers.
20. When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.
21. This recipe yields 4 servings.

chicken breasts, butter, italian seasoned bread crumbs, parmesan cheese, salt, cumin, black pepper, red bell pepper, green bell pepper

Taken from cookeatshare.com/recipes/applebee-s-santa-fe-stuffed-chicken-68251 (may not work)