Recipe: Stuffed Southwest Chicken Breasts

STUFFED SOUTHWEST CHICKEN BREASTS

6 boneless skinless chicken breasts
1 cup thick-and-chunky salsa
1 tomatillo, chopped fine
3 tablespoons finely chopped black olives
2 tablespoons finely chopped cilantro
2 cups grated Colby cheese
4 green onions, thinly sliced
2 tablespoons chili powder
1 teaspoon finely ground pepper
1/2 teaspoon ground cumin
3 cups thick-and-chunky salsa
6 tablespoons grated Colby cheese
Hot cooked rice (for serving)

Between 2 sheets of plastic wrap, pound chicken breasts until thin.

In large mixing bowl, combine the 1 cup salsa, tomatillo, olives, cilantro, 2 cups cheese and green onions. Mix well; set aside.

In small mixing bowl, add chili powder, pepper and cumin; mix thoroughly. Lightly rub one side of chicken with chili powder mix, turn over and spread 1/6 of cheese mixture on the other side. Roll chicken breast and hold together with toothpicks.

Place in oblong cooking pan. Cover with remaining 3 cups salsa. Place aluminum foil over top.

Bake in 350-degree F oven 30 to 45 minutes or until chicken is done. Remove foil and sprinkle each chicken breast with a tablespoon of cheese. Place back in oven until cheese melts.

Serve over rice.

Makes 6 servings
Source: Carol Meadows of Springfield, 4th Place, Blue Ribbon Culinary Contest 1st Place, Main Dish Using Chicken, Illinois State Fair, 2006