Contributed By: kheavner
Better Homes and Gardens
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Entree
Ingredients
6 Skinless, boneless chicken breast halves
1/3 cup All-purpose flour
3 tablespoons Cornmeal
1/4 teaspoon Ground red pepper
1 Egg
1 tablespoon Water
1 4-ounce Can whole green chile peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
2 ounces Monterey Jack cheese, cut into six 2.5 inch sticks
2 tablespoons Snipped fresh cilantro or fresh parsley
1/4 teaspoon Black pepper
2 tablespoons Butter or margarine, melted
1 8-ounce Jar green or red salsa
Preparation
1. Place a chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8-inch thick. Remove plastic wrap. Repeat with remaining chicken breast halves.
2. In a shallow dish, combine the flour, cornmeal and red pepper. Place egg in another shallow dish; add water and beat lightly to combine.
3. For each roll, place a chile pepper half on a chicken piece near the edge. Place a stick of cheese on the chile pepper near an 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.
4. Dip chicken rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam side down, in a shallow baking pan. Drizzle with butter.
5. Bake uncovered in 375 degree oven for 25-30 minutes, or until chicken is no longer pink. Remove toothpicks. Meanwhile, heat salsa; serve over chicken.
Cook's Notes
Nutrition Information
Calories: 260
;
Total Fat: 10 g
;
Saturated Fat: 5 g
;
Carbohydrates: 10 g
;
Protein: 31 g
;
Vitamin A: 12%
;
Vitamin C: 22%
;
Calcium: 13%
;
Sodium: 38 mg
;
Iron: 10%
;
Fiber: 1 g