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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This dish is a wonderful twist on the traditional Mexican chiles rellenos. Ingredients:
4 boneless skinless chicken breast halves |
1/4 teaspoon salt |
2 cans green chilies, halved |
4 ounces monterey jack pepper cheese, cut crosswise into 16 slices |
1/2 cup all-purpose flour |
1 large egg, beaten |
1 tablespoon milk |
1 1/4 cups of homemade soft breadcrumbs |
vegetable oil |
Directions:
1. Place each chicken breast halves between 2 pieces of heavy duty plastic wrap. Flatten each breast to 1/4-inch thick using a meat mallet or rolling pin. Sprinkle with salt.
2. Place a green chili half and 4 slices cheese in center of each piece of chicken. Roll up lengthwise, tucking edges inside. Secure roll with wooden toothpicks.
3. Dredge chicken in flour. Combine egg and milk. Dip chicken in egg mixture then roll in bread crumbs.
4. Fry chicken in 2 inches of hot oil (375°F) in a deep skillet or Dutch oven for 10 minutes or until golden, turning once. Drain well on paper towels.
5. Serve immediately with salsa.
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