Pepper Jack Chicken With Roasted Red Pepper Sauce

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 chicken breasts
• 8 slices bacon, diced
• 1 poblano pepper, julienned
• 4 slices monterey jack pepper cheese
• 2 cups flour, seasoned with
• salt and pepper
• 4 eggs, well beaten
• 3 cups corn chips, finely crushed or pulsed in food processor
• 4 roasted red peppers
• 1/2 red onion, cut in 1 inch dice
• 1 cup chicken stock

Recipe

• 1 pepper jack chicken: pound chicken as thin as possible without tearing.
• 2 saute bacon, adding poblano pepper and onion.
• 3 cook until bacon is done and poblano pepper and onion are softened.
• 4 place 1 slice of cheese on each piece of chicken.
• 5 top with some of the bacon/veggie mixture.
• 6 fold in sides of chicken, then roll up.
• 7 use a toothpick to hold bundle together, if desired.
• 8 bread each roll by first rolling in flour, then eggs, then corn chips.
• 9 place on cookie sheet.
• 10 spray or brush the top of each bundle with butter or margarine.
• 11 bake at 350 degrees for 30 minutes.
• 12 serve with roasted red pepper sauce.
• 13 roasted red pepper sauce: to roast peppers, blacken on all sides over a gas flame or a hot barbeque fire or under the broiler.
• 14 when all sides are black, place in a paper sack and seal.
• 15 after 15 minutes, remove peppers from bag and rinse under cold water.
• 16 peel should come right off.
• 17 remove seeds.
• 18 cut into 1 inch squares.
• 19 saute peppers and onions in a skillet until onions are soft.
• 20 season with salt and pepper.
• 21 place in blender with 1/4 cup of stock, and puree.
• 22 add remaining stock, 1/4 cup at a time.
• 23 blend until smooth.