Baked Chicken Chile Rellenos
By learen
Ingredients
- 6 each skinless boneless chicken breast
- 1/3 cup flour
- 3 tablespoons cornmeal
- 1/4 teaspoon ground red pepper
- 1 each egg
- 1 tablespoon water
- 1 can whole green chile peppers (4oz), seeded & cut in 1/2
- 2 ounces Monterey jack cheese, cut into 6 strips
- 2 tablespoons snipped fresh cilantro or parsley
- 1/4 teaspoon black pepper
- 2 tablespoons butter or margarine, melted
- 1 jar green or red salsa
Details
Servings 6
Preparation
Step 1
PLACE a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8 inch thick. Repeat with remaining chicken.
IN a shallow dish combine the flour, corn meal, and red pepper. Place egg in another shallow dish; add water and beat lightly to combine.
FOR each roll; place a chile pepper half on a chicken piece near and edge. Place a stick of cheese on the chile pepper near and edge. Sprinkle with some of the cilantro and black pepper. Fold in sides; roll up, starting from edge with cheese and chile pepper. Secure with wooden toothpicks.
DIP chicken rolls in egg misture; coat with cornmeal mixture. Place rolls seam side down in a shallow baking pan. Drizzle with butter.
BAKE uncovered in a 375 oven for 25 to 30 minutes or until chicken is no longer pink. Meanwhile, heat salsa and serve over chicken.
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