6 boneless chicken breasts, flattened
1 small chopped onion
1 cup celery
1/3 cup chopped green chili peppers
¼ cup chicken stock or bouillon
2 cups dry bread crumbs
1 can green salsa verde
Grated cheddar cheese
Lightly brown one side of chicken in a small amount of butter
Remove. Saute onion in butter, add celery, chilies, chicken stock. Simmer about 3 minutes. Toss mixture with bread cubes. Add more stock if necessary to hold together. Divide into portions. Wrap a chicken breast around a portion of stuffing. Secure with skewers. Brush all sides with melted butter. Bake 325* for one hour. Brush with butter and continue to bake another 30 minutes. Remove from oven, cover with salsa and sprinkle with cheese. Bake at 400* for 10 minutes or until cheese melts and sauce is bubbly.
1 comment:
This one sounds so good! But I know my picky eater wouldn't go for it. Maybe I can make it for a potluck sometime, because I know I would love it.
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