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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This comes from a BHG special publication called Chicken . I really liked this recipe because it's something that's fairly easy to whip up but looks and tastes great, and it's fairly low in fat. It's great served with Spanish-style rice.. Ingredients:
4 boneless skinless chicken breast halves |
1/2 cup shredded taco cheese or 1/2 cup cheddar cheese |
2 tablespoons finely chopped onions |
2 tablespoons snipped fresh cilantro (optional) |
1 teaspoon chili powder |
4 canned green chili peppers, drained |
1 egg, beaten |
1 tablespoon milk |
1/4 cup fine dry breadcrumb |
1 teaspoon chili powder |
1/2 teaspoon salt |
Directions:
1. Place each chicken breast between 2 pieces of plastic wrap; pound lightly with the flat side of a meat mallet into a rectangle about 1/4 inch thick.
2. Combine the cheese, onion, cilantro (if using) and 1 teaspoon chili powder in a small bowl.
3. Stuff one quarter of the cheese mixture into each whole chile pepper.
4. Place 1 stuffed pepper on top of each flattened chicken breast; roll up chicken around the chile pepper, folding in sides, and secure with wooden toothpicks, if necessary.
5. Combine egg and milk in a shallow dish.
6. Stir together bread crumbs, 1 teaspoon chili powder and the salt in another shallow dish.
7. Dip the chicken rolls in the milk mixture; dip in the crumb mixture to coat.
8. Place chicken rolls in an ungreased 2-quart square baking dish; bake uncovered in a 375 degree oven about 40 minutes or until chicken is tender and no longer pink.
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