Ingredients
- For Chicken Breasts:
- 4 each boneless, skinless chicken breast
- 3 each green Anaheim chiles*
- 1 each green pasilla chile*
- 1 1/2 cup Mexican cheese blend, shredded
- For Bean Salsa:
- 1 pound tomatillos, husks removed
- 1 cup white onion, finely sliced
- 1/2 cup fresh cilantro
- 1 teaspoon kosher salt
- 1 clove garlic, chopped
- 1/2 each jalapeño pepper, stem and seeds removed
- 1/4 teaspoon cumin seed or ground
- 1 teaspoon agave syrup or sugar
- 2 cans (16 ounces) BUSH’S® Pinto Beans, drained and rinsed
- 1 can (15 ounces) BUSH’S® Black Beans, drained and rinsed
- Salt and pepper
- 1 tablespoon canola oil
- 2 cups corn tortilla chips
- 1/2 cup Mexican cheese blend, shredded
- 1/4 cup fresh cilantro, chopped
- Additional Supplies:
- Plastic wrap
- Toothpicks or wooden skewers
- Aluminum foil
- Substitution: Use 1 cup canned roasted chiles in place of green Anaheim chiles and green pasilla chile.
Preparation
Step 1
Directions:
1. For Chicken Breasts: Set plastic wrap on counter, lay chicken breasts flat on one side. Fold plastic over top of chicken breast; chicken should be centered.
2. Using food mallet or skillet bottom, in clockwise pattern, firmly pound chicken breast until it begins expanding, reduce pounding force until chicken expands to twice its size and thickness is even. Set aside.
3. Using tongs, blacken Anaheim chiles and pasilla chile over an open flame or on top rack of an oven broiler for 10 minutes. When broiling, rotate chiles after 5 minutes. Place chiles in small bowl, cover with aluminum foil and let sit for 10 minutes until cool.
4. Once cooled, wipe skin off chiles (do not rinse under water). Chop chiles into ½-inch pieces, place in small bowl. Mix in Mexican cheese blend. Set aside.
5. For Bean Salsa: Rinse tomatillos under warm water to remove sticky film. Place tomatillos in medium pot; cover with cold water.
6. Bring to boil, and cook until tomatillos turn dark green but have not cracked. Turn off stove, and drain water from pot.
7. Place tomatillos, onion, cilantro, salt, garlic, jalapeño, cumin and agave syrup into blender; puree until smooth.
8. Pour mixture into medium-sized pot and add pinto and black beans. Bring salsa to a boil. Turn off stove, set aside.
9. For Chicken Rolls: Pre-heat oven to 350 degrees.
10. Lay chicken breasts on clean surface. With spoon, distribute chile-cheese filling evenly on center of chicken breast, 1 inch away from sides. Going long way, roll chicken breast tightly over filling. Secure rolls with toothpicks. Season chicken rolls with salt and pepper, to taste.
11. Pour canola oil in large non-stick skillet over medium-high heat. Using tongs, gently place chicken rolls into skillet; sauté for until golden on all sides.
12. Pour bean salsa into 9”x12” casserole dish. Lay chicken rolls evenly over bean salsa. Place casserole in oven, bake for 15 minutes. Remove casserole from oven. Set oven to broil.
13. Distribute corn tortilla chips over top and around edges of casserole. Sprinkle ½ cup of Mexican cheese blend over chips.
14. Place casserole back in oven and broil for 2 minutes or until cheese is melted and golden brown.
15. Remove casserole from oven. Garnish with cilantro.