4 Chicken Breasts
4-6 Oz Pepper Jack Cheese, Cut into Sticks
2 Eggs, Mixed with a tbsp water
1 Tbsp Milford’s Mexican Blast
Baked Mexican Rice
Lets begin by gently crushing the tortilla chops, we want texture not tortilla flour! Get your egg mixture and cheese sticks.
Dry your chicken breast with a paper towel. We want a firm, not slippery grip when cutting into the chicken. Cut a slit into the thickest part of the breast being careful not to cut all the way through.
Place cheese in the cavity.
Sprinkle the breasts with Milford’s Mexican Blast and then gently roll in the egg mixture.
Now roll chicken in the crushed tortilla chips and sprinkle with a little more Milford's Mexican Blast. If you want—give the crusted breasts a mist of cooking spray for extra crunch, but it is fine without too.
Bake at 350º for about 30 minutes or until the chicken registers 165º. Let rest for 5 minutes for the cheese to set. If desired, give a sprinkle of hot sauce—I used Mango Habanero. Serve with the Mexican Baked Rice add the frozen roasted corn to rice mix before baking.