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Baked Chicken Chiles Rellenos

Makes: 6 servings
Prep 35 mins Bake 375°F 25 mins
Baked Chicken Chiles Rellenos
Ingredients
  • 6  skinless, boneless chicken breast halves
  • 1/3  cup  all-purpose flour
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 260,
  • Fat, total (g) 10,
  • chol. (mg) 120,
  • sat. fat (g) 5,
  • carb. (g) 10,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • pro. (g) 31,
  • vit. A (IU) 680,
  • vit. C (mg) 13,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 381,
  • Potassium (mg) 338,
  • calcium (mg) 131,
  • iron (mg) 2,
  • Vegetables () 1,
  • Starch () 1,
  • Lean Meat () 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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