Fiesta chicken roll ups
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Whole Chicken Breasts * | |
| 4 | ounces | Whole Green Chiles, Canned |
| ¼ | cup | All-Purpose Flour |
| ¼ | cup | Yellow Cornmeal |
| Dash Garlic Powder | ||
| Dash Red Pepper | ||
| 1 | Egg | |
| 3 | tablespoons | Milk |
| ¼ | cup | Cooking Oil |
| 3 | tablespoons | Cooking Oil |
| 2 | tablespoons | Chopped Onion |
| 2 | 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 |
Directions
* 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.