Yield: 6 servings
Measure | Ingredient |
---|---|
6 mediums | Chicken breast halves skinless, boneless (about 1-1/2 lbs) |
⅓ cup | Cornmeal |
2 tablespoons | Taco seasoning mix |
1 each | Egg; beaten |
4 ounces | Can whole green chilies rinsed, seeded, cut in half lengthwise (6 pcs) |
2 ounces | Monterey Jack cheese in six 2-by-1/2\" strips |
2 tablespoons | Fresh cilantro or parsley chopped |
¼ teaspoon | Black pepper |
¼ teaspoon | Dried red pepper flakes |
8 ounces | Bottle taco sauce green or red as desired |
2 ounces | Cheddar cheese, grated |
\N \N | Chopped tomato |
\N \N | Fresh cilantro sprigs |
OPTIONAL GARNISH
Place each chicken breast half between two pieces of plastic wrap.
Pound chicken with a meat mallet to ⅛-inch thickness. Remove plastic wrap. In a shallow bowl, combine cornmeal and seasoning mix.
Place egg in another shallow bowl. For each roll, place 1 chile on a chicken piece. Place 1 cheese strip on top the chile near one edge.
Sprinkle with some chopped cilantro, black pepper and red pepper flakes. Fold in sides of chicken; roll up, starting from edge with cheese. Repeat to make 6 rolls. Dip rolls into egg, then in cornmeal mixture. Place rolls, seam down in a shallow baking pan. bake, uncovered in a 375 degree F oven 25 to 30 minutes or until chicken is no longer pink.
To serve, heat taco sauce. Sprinkle chicken with grated cheddar cheese; serve with taco sauce. If desired, garnish with chopped tomato and cilantro.
Makes 6 servings.
Per serving: Calories: 261 Protein: 29 grams Fat 12 grams Cholesterol: 113 mg Carbohydrate: 11 grams Sodium 493 mg Source: Nancy Byal, Better Homes And Gardens Magazine Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 08-02-95