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.

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6 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
35 mins
Bake:
25 mins 375°F
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Baked Chicken Chiles Rellenos

Ingredients
6
skinless, boneless chicken breast halves
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 2x1/2-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
 
Snipped fresh cilantro (optional)

Directions

  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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