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Baked Chicken Chilies Rellenos




Source of Recipe


freckles1995






List of Ingredients



• 6 boneless skinless chicken breast halves
  
• 1/3 cup all-purpose flour
  
• 3 tablespoons cornmeal
  
• 1/4 teaspoon ground red pepper
  
• 1 egg
  
• 1 tablespoon water
  
• 1 (4 ounce) can whole green chile peppers, rinsed, seeded and cut in half lenghtwise
  
• 2 ounces Monterey Jack cheese, cut into six 2 1/2 inch sticks
  
• 2 tablespoons snipped fresh cilantro or fresh parsley
  
• 1/4 teaspoon black pepper
  
• 2 tablespoons margarine, melted
  
• 1 (8 ounce) jar green or red salsa
  
• Snipped fresh cilantro, optional
  






Instructions



1. 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.
   
2. 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.
   
3. For each roll, place a chile pepper half on a chicken piece near an edge. Place 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 the cornmeal mixture.
   
4. 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. Remove toothpicks.
   
5. Meanwhile, heat salsa, serve over chicken. If desired, garnish with additional cilantro.
   
6. Yield: 6 servings