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Relleno Chicken Breasts

Recipe Introduction


If you love the taste of Tex-Mex, this one's for you!





List of Ingredients



• 6 medium (about 4 oz. each) boneless, skinless chicken breast halves
  
• 1/3 c. cornmeal
  
• 1/2 package taco seasoning (1 1/4 oz.pkg.) about 2 tbls.
  
• 1 egg, beaten
  
• 1 can (4 oz.) whole green chile peppers, rinsed, seeded & cut in half lengthwise
  
• 2 oz. Monterey Jack cheese, cut into six 2x1/2 inch strips
  
• 2 tbls snipped cilantro or parsley
  
• 1/4 tsp black pepper
  
• 1/4 tsp. crushed red pepper
  
• 1 (8 oz.) bottle of taco sauce
  
• 2 oz. cheddar or Monterey Jack cheese, shredded
  






Instructions



1. Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Pound chicken with a meat mallet to 1/8 inch thickness. Remove plastic.
   
   
2. In a bowl combine cornmeal and seasoning mix. Place the egg in another bowl.
   
   
3. For each roll, place 1 chile pepper strip near the edge on a chicken piece. Place 1 cheese strip on top of the chile. Sprinkle with some of the cilantro and peppers. Fold sides of chicken. Roll up, starting from edge with cheese. Repeat to make 6 rolls.
   
   
4. Dip rolls into egg, then into the cornmeal mixture. Place rolls, seam side down in a shallow baking pan. Bake, uncovered, in a 375° oven for 25-30 minutes.
   
   
5. Heat taco sauce. Sprinkle chicken with grated cheese and serve with sauce.
   
   






Final Comments


6 servings
For all of your Low Carb folks out there, this recipe registers 11 carbs per serving.