Applebee’s Santa Fe Stuffed Chicken
Here’s an EXCELLENT restaurant copycat recipe! Happy cooking!
Applebee’s Santa Fe Stuffed Chicken
8 skinless, boneless chicken breasts
8 oz. Monterey jack cheese, half sliced and half cubed
1/2 C butter — melted
1 C Italian seasoned bread crumbs
1 1/2 T grated Parmesan cheese
1/2 t salt
1/2 t ground cumin
1/2 t ground black pepper
1 T butter
1 T flour
1 C milk
1 small red bell pepper
1 small green bell pepper
Preheat oven to 400 degrees. Spray a 13 x 9-inch baking dish with non-stick cooking spray.
Cut 4 oz. of the cheese into 8 slices, and reserve the rest for the cheese sauce. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet (or a hammer) until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese. Secure with wooden picks.
Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in the pre-sprayed baking dish. Drizzle the remaining butter over the breasts. Refrigerate for 1 hour.
Bake for 25 to 30 minutes or until chicken is done. Make a roux by heating butter and flour in a skillet over medium-high heat. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce. Dice bell peppers. When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.
Applebee’s Santa Fe Stuffed Chicken, Applebee’s, recipes
October 17th, 2007 at 9:48 am
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