CHICKEN CHILE RELLENO ROLLS

By TrayH

Moist, spicy, cheesy…and really pretty quick! Serve with a bowl of cool pico de gallo and some Spanish rice for your family.

Ingredients

• Vegetable cooking spray
• 3/4 pound chicken breast halves (4 pieces)
• Kosher salt and black pepper
• 3/4 cup shredded Colby Jack cheese
• 3 tablespoons finely minced onion
• 3 tablespoons minced fresh cilantro
• 1 teaspoon chili powder
• One 4-ounce can diced green chilies
• 1 egg, beaten
• 1 tablespoon milk
• 1/4 cup panko bread crumbs
• 1 tablespoon flour
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 tablespoon olive oil

Details

Adapted from eatingwelllivingthin.wordpress.com

Preparation

Step 1

* Preheat oven to 350 degrees.

* Spray a baking sheet or shallow baking dish with vegetable cooking spray and set aside.

* Rinse chicken and pat dry. Between two pieces of plastic wrap pound each chicken breast half to 1/4 inch thickness.

* Lightly sprinkle one side with salt and pepper. Set aside.

* In a small bowl combine shredded cheese, onion, cilantro, chili powder, and green chilies.

* Divide this mixture evenly over flattened chicken and spread to within 1/4 inch from the edges.

* Roll up chicken, folding in the edges. Secure with toothpicks if needed.

* In a shallow dish combine the egg and milk.

* In another shallow dish mix together the bread crumbs, flour, chili mix, and salt.

* Dip the chicken rolls into the egg mixture and then into the crumbs.

* Place on prepared baking sheet.

* Brush or drizzle olive oil over the rolls.

* Bake, uncovered for 25-30 minutes or until chicken is no longer pink.

~Makes 4 servings.