Recipe from Better Homes and Gardens
These chicken rolls each have cheese-stuffed chili pepper inside. They are a fanciful chicken recipe to serve when entertaining.
Servings: 6 servings
Total Time: 45 mins
6skinless, boneless chicken breast halves (about 1-1/2 pounds total)see savings
1/3 cupcornmealsee savings
1/2 of a 1-1/4-ounce package (2 tablespoons)taco seasoning mixsee savings
1 4-ounce canwhole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)see savings
2 ouncesMonterey Jack cheese, cut into six 2x1/2-inch stickssee savings
2 tablespoonssnipped fresh cilantro or fresh parsleysee savings
1/4 teaspoonblack peppersee savings
1/4 teaspooncrushed red peppersee savings
1 8-ounce jartaco sauce or salsasee savings
1/2 cupshredded Monterey Jack or cheddar cheese (optional)see savings
Fresh cilantro sprigs (optional)see savings
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: Calories 235, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 103 mg, Sodium 769 mg, Carbohydrate 13 g, Fiber 0 g, Protein 28 g. Daily Values: Vitamin A 6%, Vitamin C 34%, Calcium 10%, Iron 13%. Percent Daily Values are based on a 2,000 calorie diet