Yield: 1 servings
|4 \N||Boneless skinless chicken breasts; (depending on how many you're feeding), up to 6|
|1 can||(4 oz) whole seeded green chiles; or fresh if you've got them|
|4 slices||Monterey Jack cheese; up to 6|
|1 \N||Egg; beaten|
|½ pack||Taco seasoning; (I improvised using cumin, coriander, paprika and a little salt- about 1/2-1 tsp.each)|
|\N small||Amount chopped fresh cilantro|
|\N \N||Ground black pepper to taste|
|\N \N||Ground red pepper; (substitute your favorite ground chile - I used powdered habanero) to taste|
|\N \N||Shredded Monterey Jack cheese for topping|
|\N \N||Hot sauce; picante sauce or taco sauce for topping, (if desired)|
All of these recipes stem from a Better Homes and Gardens "Hot & Spicy" recipe magazine sent to me some months ago by a friend from Daytona. I'm giving these with their prescribed spicy ingredients- all of them can, of course, be spiced up according to your likes/desires.
Preheat oven to 375 degrees F.
Using a meat mallet, flatten chicken breasts to about ⅛ inch thickness.
Set aside. Combine cornmeal and taco seasoning in a bowl; have beaten egg in another. Slice green chiles in half and spread flat. Place one half green chile on one chicken breast. Top with a slice of cheese. Season to taste with cilantro, black pepper and ground chile. Fold in sides of chicken breast, then roll up from one end. Dip rolled chicken in egg, then in cornmeal. Repeat for each chicken breast, then bake in 375-degree oven for 25-30 minutes. Top with your favorite sauce and shredded cheese.
Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <jsmillie@...> on Jul 07, 1999, converted by MM_Buster v2.0l.