Recipes and Cooking Baked Chicken Chiles Rellenos 3.0 (2) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Bake Time: 25 mins Total Time: 1 hr Servings: 6 Jump to Nutrition Facts Ingredients 6 skinless, boneless chicken breast halves ⅓ cup all-purpose flour 3 tablespoon cornmeal ¼ 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 ounce Monterey Jack cheese, cut into six 2x1/2-inch sticks 2 tablespoon snipped fresh cilantro or fresh parsley ¼ teaspoon black pepper 2 tablespoon butter or margarine, melted 1 8 ounce jar green or red salsa Snipped fresh cilantro (optional) Directions 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. 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. 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. Dip rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Drizzle with butter. 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 Rate it Print Nutrition Facts (per serving) 260 Calories 10g Fat 10g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 260 % Daily Value * Total Fat 10g 13% Saturated Fat 5g 25% Cholesterol 120mg 40% Sodium 381mg 17% Total Carbohydrate 10g 4% Protein 31g Vitamin C 13mg 65% Calcium 131.3mg 10% Iron 1.8mg 10% Potassium 338mg 7% Folate, total 24.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.