4 chicken breast halves - pounded boneless skinless thin
1 tablespoon chili powder
2 cups corn flakes crushed
0.3 cup mushrooms fresh chopped
0.3 cup orange bell pepper chopped
0.3 cup bell pepper red chopped
0.5 medium onion diced red
0.3 cup salsa
1.3 ounce fajita seasoning dry
1 cup cheddar cheese shredded divided
0.3 cup bell pepper yellow chopped
4 servings toothpicks
4 servings toothpicks
Equipment
bowl
oven
baking pan
toothpicks
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
Dredge the chicken in the corn flakes mixture to evenly coat.
Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
Arrange the rolled chicken breasts in the prepared baking dish.
Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.
