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TMTT: Green Chile Stuffed Chicken Breast

16 Jun

found this great recipe and had to share (sorry a day late)

Green Chile Stuffed Chicken Breasts

4 boneless, skinned chicken breast halves, pounded thin
3 ounces cream cheese
3/4 cups shredded Cheddar or Monterey Jack cheese
4 ounces green chiles
1/2 teaspoon chili powder
salt and pepper to taste
1 can cream of mushroom soup
1/2 cup hot enchilada sauce

Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the slow cooker, seam-side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on LOW for 6 to 7 hours.

Serves 4.

from http://familycorner.blogspot.com/2008/10/slow-cooking-thursday_29.html

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1 Comment

Posted by on June 16, 2010 in Uncategorized

 

Tags: , ,

One response to “TMTT: Green Chile Stuffed Chicken Breast

  1. lana

    June 17, 2010 at 11:01 pm

    this sounds so good. I can not wait to try this

     

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