Fiesta chicken roll ups

Yield: 6 servings

Measure Ingredient
3 \N Whole Chicken Breasts *
4 ounces Whole Green Chiles, Canned
¼ cup All-Purpose Flour
¼ cup Yellow Cornmeal
\N \N Dash Garlic Powder
\N \N Dash Red Pepper
1 \N Egg
3 tablespoons Milk
¼ cup Cooking Oil
3 tablespoons Cooking Oil
2 tablespoons Chopped Onion
2 \N Cloves Garlic
8 ounces Canned Tomatoes
½ cup Chicken Broth
2 tablespoons Chili Powder
2 teaspoons Vinegar
¾ teaspoon Crushed Red Pepper
¼ teaspoon Cumin
¼ teaspoon Oregano
½ cup Milk
2 tablespoons All-Purpose Flour
½ cup Shredded Cheddar Cheese
¼ cup Pitted Black Olives

* Skinned, halved lengthwise and boned.

~--------------------------------------------------------------------- ~-- Pound meat into ⅛" thickness. Halve three chili peppers lengthwise and remove any seeds. Place one half of a chili on each chicken piece. Fold in sides of chicken and roll up as a jelly roll.

Secure with wooden toothpicks. Combine ¼ flour, cornmeal, garlic powder, red pepper and ¼ t salt and set aside. Beat together egg and 3 T milk. Roll each chicken roll in flour mixture, dip in egg mixture and then again in flour mixture. In a skillet, heat ¼ c oil. Cook chicken in hot oil for 10-15 minutes, browning on all sides. Transfer chicken to a 12" X 17-½" baking dish. Bake in 400øF oven until tender, approximately 15 minutes. Prepare the sauce while chicken is in oven. In a 2 quart saucepan, heat 3 T oil. Add onion, garlic and cook until tender, about 5 minutes. Stir in the undrained tomatos, chicken broth, chili powder, vinegar, crushed red pepper, cumin, oregano and ¼ t salt. Simmer for 20 minutes uncovered. Transfer chicken to a platter and remove toothpicks.

Combine tomato mixture with ½ cup milk and 2 T flour. Thicken for 1-2 minutes. To serve, pour sauce over rolls, top with cheese and olives.

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