Poblano Chicken Bundles
Recipe from Diabetic Living

Cut into these cornmeal-coated chicken rolls and discover a lusciously gooey mix of cheese, cilantro, and chile pepper.


Poblano Chicken Bundles

by 1  person

read comments

add your rating
add a comment
 
savings in
change zip
 
Ingredients
  • 4  6-ounce
    skinless, boneless chicken breast halves
    see savings
    On Sale
  • 2  tablespoons
    snipped fresh cilantro
    see savings
    On Sale
  • 4 
    2-1/2x1/2-inch sticks reduced-fat Monterey Jack cheese (1-1/2 to 2 ounces total)
    see savings
    On Sale
  • 12 
    2-1/2x1/2-inch strips fresh poblano chile pepper (1 large pepper) or 3 large jalapeno chile peppers,* quartered and seeded
    see savings
    On Sale
  • 1/3  cup
    yellow cornmeal
    see savings
    On Sale
  • 1  teaspoon
    chili powder
    see savings
    On Sale
  • 1/4  teaspoon
    salt
    see savings
    On Sale
  • 1 
    egg white, lightly beaten
    see savings
    On Sale
  • 1  tablespoon
    water
    see savings
    On Sale
  • 1  tablespoon
    canola oil or olive oil
    see savings
    On Sale
  • 1/2  cup
    bottled pico de gallo or salsa (optional)
    see savings
    On Sale
  •  
    Snipped fresh cilantro (optional)
    see savings
    On Sale
add ingredients to list

Directions
1.
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken until 1/8 inch thick. Remove plastic wrap.
2.
Divide the 2 tablespoons cilantro evenly among chicken pieces. Place a cheese stick and three poblano strips or jalapeno quarters across the center of each chicken piece. Fold in sides; roll up from bottom. Secure with wooden toothpicks.
3.
In a shallow dish, combine cornmeal, chili powder, and salt. In another shallow dish, combine egg white and the water. Dip chicken bundles into egg white mixture and then into cornmeal mixture, turning to coat.
4.
In a large nonstick skillet, heat oil over medium heat. Add chicken bundles, seam sides down. Cook about 10 minutes or until browned on all sides, turning occasionally. Reduce heat to medium-low. Cover and cook for 10 to 12 minutes more or until no longer pink (170 degrees F), turning once. If desired, serve with pico de gallo and sprinkle with additional snipped cilantro.

Test Kitchen Tip
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition information
Calories 301, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 106 mg, Sodium 350 mg, Carbohydrate 11 g, Total Sugar 0 g, Fiber 1 g, Protein 44 g. Daily Values: Vitamin A 0%, Vitamin C 129%, Calcium 10%, Iron 13%. Exchanges: Starch .5, Lean Meat 6. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Asian Shrimp and Coconut Soup
Asian Shrimp and Coconut Soup

This 15 minute dinner features shrimp, vegetables, and pasta in a rich coconut-flavored broth.

 Articles
Chicken Breast is No Longer Best
... that's all about legs and thighs. Well, when it comes to chicken, anyway. The Wall Street Journal... meat," chicken company Bell & Evans owner Scott Sechler tells the newspaper. "It's getting worse every..., but I'd much rather have a bigger, less flavorful breast than know my dark meat came from a chicken... read more...
Grilled Chicken with Oranges: Cooking with Kids
...I just got a new grill pan and planned to use it this weekend to make Grilled Lemon Chicken... the "real" grill and get some chicken marinating. I had some organic boneless chicken breasts in the fridge... a little something about the magic of pounding out chicken. I lined the counter with wax paper... read more...
March Madness Chow: Chicken Wings
... (all eight of 'em). In our world that means plates piled high with chicken wings, meaty, spicy bites... in case. Check out our video "How to Make Buffalo Wings." You can make these Spicy BBQ Chicken Wings a..., and store-bought barbecue sauce makes them easy! Jamaican Jerk Chicken Wings bring a little island flavor... read more...
Food Blogs We Love
Braised Chicken
ahead and arranged the chicken in my favorite copperherbs, dried herbs, bundles, sachets and stockswith desire. Braised Chicken w/ Chilies & Tomatoor- olive oil 1 large poblano pepper, diced 2 whole cloveschilies - 1/2 cup chicken stock 15-ounce can diced read more...
see more blogs
More Great Recipe Ideas from Diabetic Living