Baked Chicken Chiles Rellenos

This stuffed chicken has a kick! Coated in cornmeal breading and oven-fried, here's a chicken dinner that's packed with flavor.

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4.0 by 7 people

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  • Makes: 6 servings
  • Serving Size: 1 roll
  • Prep: 45 mins
  • Bake: 30 mins 375°F

Baked Chicken Chiles Rellenos

Directions

  1. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into rectangles, 1/4 to 1/2 inch thick (see photo 2, page xxx). Discard plastic wrap.
  2. Preheat oven to 375 degrees F. Line a shallow baking pan with foil; set aside. In a shallow bowl combine flour, cornmeal, salt, and cayenne pepper. In a second shallow bowl combine egg and water.
  3. Place a chile pepper half on each chicken piece near an edge. Place a stick of cheese on each chile pepper. Sprinkle with cilantro and black pepper. Fold in side edges; roll up from edge with cheese and chile pepper. Secure with wooden toothpicks.
  4. Dip chicken rolls into egg mixture to coat; coat all sides with cornmeal mixture. Place rolls, seam sides down, in prepared baking pan. Brush with melted butter.
  5. Bake, uncovered, for 30 to 35 minutes or until chicken is no longer pink (165 degrees F). Remove toothpicks. Meanwhile, heat salsa; serve over chicken.
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Nutrition Facts (Baked Chicken Chiles Rellenos )

  • Per serving:
  • 299 kcal ,
  • 10 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 141 mg chol. ,
  • 396 mg sodium ,
  • 11 g carb. ,
  • 1 g fiber ,
  • 0 g sugar ,
  • 40 g pro.
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Reviews (1)

7 Ratings
256 Days Ago
4.0
this was very good. I doubled the cheese, peppers and cilantro.

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