Chile Rellenos Chicken

By bakers_delight85

Ingredients

• 4 medium skinless, boneless chicken breast halves
• 1/2 cup shredded taco cheese or cheddar cheese
• 2 Tbsp. finely chopped onion
• 2 Tbsp. snipped fresh cilantro (optional)
• 1 tsp. chili powder
• 4 canned whole green chile peppers, drained
• 1 Tbsp. milk
• 1/4 fine dry bread crumbs
• 1/2 tsp. salt

Details

Servings 4

Preparation

Step 1

Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound each chicken breast lightly to about ¼ inch thick. Remove plastic wrap. Set chicken aside.
In a small bowl combine the cheese, onion, cilantro (if desired), and half of the chili powder. Stuff some of the cheese mixture into each whole chile pepper.
Place a stuffed pepper on top of each flattened chicken breast. Roll up chicken around pepper, folding in sides. If necessary, secure chicken with wooden toothpicks.
In a shallow dish combine the eggs and milk. In another shallow dish stir together the breadcrumbs, the remaining chili powder, and salt. Dip chicken rolls in egg mixture; coat with breadcrumb mixture.
Place chicken rolls in an ungreased 2-quart rectangular baking dish. Bake, uncovered, in a 375 degree F oven about 40 minutes or until chicken is no longer pink. Makes 4 servings.