• 2 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • Dip rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Drizzle with butter.

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  • 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

260 calories; 10 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 120 mg cholesterol; 381 mg sodium. 338 mg potassium; 10 g carbohydrates; 1 g fiber; 0 g sugar; 31 g protein; 0 RE vitamin a; 680 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 2 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1