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6
skinless, boneless chicken breast halves (about 1-1/2 pounds total)
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1/3
cup cornmeal
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1/2
1 1/4 ounce package (2 tablespoons) taco seasoning mix
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1
egg
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1
4 ounce can whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
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2
ounces Monterey Jack cheese, cut into six 2x1/2-inch sticks
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2
tablespoons snipped fresh cilantro or fresh parsley
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1/4
teaspoon black pepper
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1/4
teaspoon crushed red pepper
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1
8 ounce jar taco sauce or salsa
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1/2
cup shredded Monterey Jack or cheddar cheese (optional)
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Fresh cilantro sprigs (optional)
1. Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
2. In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
3. For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
4. Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs. Makes 6 servings.
- Servings Per Recipe 6,
- Calories 235,
- Protein (gm) 28,
- Carbohydrate (gm) 13,
- Fat, total (gm) 10,
- Cholesterol (mg) 103,
- Saturated fat (gm) 3,
- Vitamin A (RE) 62,
- Vitamin C (mg) 20,
- Sodium (mg) 769,
- Calcium (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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