Heavenly Southwest Chicken–Nena Clements
I spent over ten years in the West Texas town of El Paso. During this time I fell in love with the foods and flavors of the southwest. Chiles and peppers and hot spices became an integral part of my cooking. This recipe is an adaptation of Cordon Bleu, with a Mexican twist. I hope you try it and love it as much as my family does.
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Heavenly Southwest Chicken
3 whole chicken breasts
4 cloves garlic
¼ tsp cayenne pepper
2 cups bread crumbs
6 slices turkey bacon
4oz. Cotija cheese
1 small can whole green chiles
Cut each chicken breast in half length-wise and tenderize the six pieces.
To the buttermilk add the four minced cloves of garlic and the cayenne pepper. (I like spicy so you can omit if you don’t like it hot.)
On the chicken layer one green chile slice, one slice bacon and a slice of cheese. Roll all these together in a tight roll and secure with the toothpick.
Dip the roll into the buttermilk mixture and then coat with bread crumbs.
Place on a greased baking sheet and bake at 350 degrees for 30 mins.
There’s a reason Western romance novels never go out of fashion. The cowboy is an iconic figure embodying the dichotomy of the fiercely independent, earthy alpha male crossed with the male as a nurturer and protector. Cowboys take care of their women in every possible way. Wild and wayward women are gentled by the scent of horse and cow and the sight of sun-kissed skin, the feel of work-hardened thighs and arms, and the sound of a deep-voiced Texas drawl.
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