These chicken rolls each have cheese-stuffed chili pepper inside. They are a fanciful chicken recipe to serve when entertaining.
Recipe from Better Homes and Gardens
6 skinless, boneless chicken breast halves (about 1-1/2 pounds total)
1/3 cup cornmeal
1/2 1 1/4 ounce package (2 tablespoons) taco seasoning mix
1 4 ounce can whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
2 ounces Monterey Jack cheese, cut into six 2x1/2-inch sticks
2 tablespoons snipped fresh cilantro or fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 8 ounce jar taco sauce or salsa
1/2 cup shredded Monterey Jack or cheddar cheese (optional)
Fresh cilantro sprigs (optional)
Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs. Makes 6 servings.
Per Serving: cal. (kcal) 235, Fat, total (g) 10, chol. (mg) 103, sat. fat (g) 3, carb. (g) 13, pro. (g) 28, vit. A (RE) 62, vit. C (mg) 20, sodium (mg) 769, calcium (mg) 101, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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