Baked Chicken Chile Rellenos

Baked Chicken Chile Rellenos

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6 each

    skinless boneless chicken breast

  • cup flour

  • 3

    tablespoons cornmeal

  • ¼

    teaspoon ground red pepper

  • 1 each

    egg

  • 1

    tablespoon water

  • 1

    can whole green chile peppers (4oz), seeded & cut in ½

  • 2

    ounces Monterey jack cheese, cut into 6 strips

  • 2

    tablespoons snipped fresh cilantro or parsley

  • ¼

    teaspoon black pepper

  • 2

    tablespoons butter or margarine, melted

  • 1

    jar green or red salsa

Directions

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.


Nutrition

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