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Baked Chicken Chiles Rellenos

Expect lots of compliments when you serve these chicken rolls; each has cheese and chile peppers nestled inside. Serve this low-fat main dish with a generous spoonful of heated salsa.

4.0 by 6 people
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  • Makes: 6 servings
  • Prep: 35 mins
  • Bake: 25 mins 375°F

Baked Chicken Chiles Rellenos



  1. 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 Remove plastic wrap.
  2. In a shallow dish combine the flour, cornmeal, and ground 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 an edge. Place a cheese stick on the chile pepper near an edge. Sprinkle with some of the cilantro or parsley and black pepper. Fold in sides; roll up, starting from edge with cheese. Secure with wooden toothpicks.
  4. Dip rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Drizzle with butter.
  5. Bake, uncovered, in a 375 degree oven for 25 to 30 minutes or until chicken is no longer pink (170 degrees F). Remove toothpicks. Meanwhile, heat salsa; serve over chicken. If desired, garnish with additional cilantro. Makes: 6 servings

Nutrition Facts (Baked Chicken Chiles Rellenos)

    Per serving:
  • 260 kcal cal.,
  • 10 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 120 mg chol.,
  • 381 mg sodium,
  • 10 g carb.,
  • 1 g fiber,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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