* Monterey Jack Stuffed chicken *

6 (24) boneless skinless chicken breasts
10 (40) oz monterey jack cheese with or without jalapenos (not shredded)
4 (16) eggs beaten
1/4 (1) cup bottled salsa (not chunky) or taco sauce (mild or medium)
1/4 (1) tsp salt
2 (8) cups panko breadcrumbs
2 tsp (2 Tbs + 2 tsp) chili powder
2 tsp (2 Tbs + 2 tsp) ground cumin
1 1/2 tsp (2 Tbs) garlic salt
1/2 (2) tsp dried oregano


serving day ingredients:
1/4 cup butter
sliced avocado, cherry tomatoes, sour cream, and salsa


Cooking Day:
Cut Monterey Jack cheese into pieces measuring approximately 3/8 X 4 inches. Cut a horizontal slit or pocket into the side of each chicken breast- don't cut all the way through! Place one piece of cheese in each pocket of each chicken breast. To secure the cheese in the pocket, use wooden toothpicks as needed. In a shallow pan or pie plate, mix together eggs, salsa, and salt. In a separate pan, combine the panko breadcrumbs, chili powder, cumin, garlic salt, and oregano. Dip each chicken breast in the egg mixture to coat, then dip the breast into the panko bread crumb mixture. Place coated breasts in a shallow baking dish. Freeze.


Serving Day: Place 1/4 cup butter in a baking dish and put in oven while it is preheating to 375 degrees. As soon as the butter is melted, remove from oven and place chicken in dish, turning to coat with butter. Bake uncovered for 35-40 minutes, or just until done. Serve with sides of salsa, sour cream, avocado slices, and tomatoes.


Parentheses are for 6 family servings.