Xena’s Tumbleweed Chicken

This recipe is adapted from a restaurant called Xena in Austin, Texas back in the 1990s. I’ve been using the version found here for many years, so I’ve archived it just in case they ever take it down.

Chicken Rolls

  • 8 oz package of shredded Monterey Jack cheese

  • 6 sun-dried tomatoes packed in olive oil, finely chopped

  • 6 slices cooked bacon, chopped

  • 1-2 fresh jalapeños, chopped

  • Chicken breasts

  • Red bell pepper, diced

  • Toasted pecans

    Toast the pecans at 350°F for 10-12 minutes.

    Mix the Monterey Jack cheese with the sun-dried tomatoes, bacon, and jalapeños in a bowl and set aside. Pound the chicken breasts flat between pieces of waxed paper. If the chicken breasts are very large, you may consider cutting them in half. Spread cheese mixture on the back side (when packaged, chicken breasts are arranged in the package with a top side and back side which is rough…the top is shiny). Roll the chicken breasts jelly-roll style, then place in a baking dish coated with olive oil or cooking spray with the seam side down.

    Bake at 350°F for about 35-50 minutes, depending on the size of the chicken breast. Use a meat thermometer to 165°F. Top with a little additional Monterey Jack Cheese and cook for an additional 5 minutes. Place Aguacate Sauce on the plate, then add the chicken roll, and top with additional sauce. Garnish with diced red bell peppers and toasted pecans.

    Smaller chicken rolls can be baked and roasted in an Instant Pot with the roasting top. I cooked mine for 20 minutes on Bake, then another 10 minutes on Roast.

Aguacate Sauce

  • 6 medium tomatillos

  • 3 small avocados

  • 1/2 cup chopped cilantro

  • 1/4 of a poblano pepper

  • Handful of baby spinach

  • 1/2 teaspoon salt (to taste)

  • 1 teaspoon ground cumin

  • 1 teaspoon Better than Bouillon Vegetable Base

  • 1 cup water (or more if needed)

    Place all ingredients in a blender and blend until smooth. If you’re trying to make this with fewer calories or to fit better within a plan like Weight Watchers, use more tomatillo and fewer avocados.