Baked Chicken Chiles Rellenos
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.
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Baked Chicken Chiles Rellenos
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
Nutrition Facts (Baked Chicken Chiles Rellenos)
- Per serving:
- 260 kcal ,
- 10 g fat
- (5 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 120 mg chol. ,
- 381 mg sodium ,
- 10 g carb. ,
- 1 g fiber ,
- 0 g sugar ,
- 31 g pro.