Ingredients
1/2 cup all-purpose flour
1/2 teaspoon chili powder
Kosher salt
8 ounces tortilla chips, crushed in food processor
2 large eggs
2 tablespoons milk
1 cup shredded Mexican cheese blend
8 scallions, white and green parts, minced
Four 8-ounce boneless skinless chicken breasts
Freshly ground black pepper
Tomatillo salsa, for serving
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with a wire rack.
Mix the flour, chili powder and 1/2 teaspoon salt in a shallow baking dish. Put the crushed chips in another shallow dish. Whisk the eggs and milk in a third shallow baking dish.
Mix the cheese and scallions in a small bowl.
With the chicken on a cutting board, put the flat of your hand on top of the chicken breast. Carefully cut the breast horizontally three quarters of the way through with a very sharp knife, then open the breast like a book and sprinkle with 1/8 teaspoon salt and a pinch of pepper. Evenly divide the cheese with scallions among the breasts. Fold the chicken over the filling. Pinch the seam closed (or secure with toothpicks for added security) so the cheese doesn’t fall out. Dip the pieces of chicken in the flour, then the egg and then the crushed chips, pressing to adhere.
Put the breasts on the wire rack and bake until the chicken registers 165 degrees F on an instant-read thermometer and the coating is lightly browned, about 30 minutes.
Remove the toothpicks if used. Serve with tomatillo salsa on the side for dipping.
Notes
From http://www.cooking.com/recipes-and-more/recipes/southwestern-stuffed-chicken-recipe Have not yet tried - found this one on the internet and marked it for future reference.
