Chile Rellenos Chicken - cooking recipe

Ingredients
    4 boneless skinless chicken breast halves
    1/2 cup shredded taco cheese or 1/2 cup cheddar cheese
    2 tablespoons finely chopped onions
    2 tablespoons snipped fresh cilantro (optional)
    1 teaspoon chili powder
    4 canned green chili peppers, drained
    1 egg, beaten
    1 tablespoon milk
    1/4 cup fine dry breadcrumb
    1 teaspoon chili powder
    1/2 teaspoon salt
Preparation
    Place each chicken breast between 2 pieces of plastic wrap; pound lightly with the flat side of a meat mallet into a rectangle about 1/4 inch thick.
    Combine the cheese, onion, cilantro (if using) and 1 teaspoon chili powder in a small bowl.
    Stuff one quarter of the cheese mixture into each whole chile pepper.
    Place 1 stuffed pepper on top of each flattened chicken breast; roll up chicken around the chile pepper, folding in sides, and secure with wooden toothpicks, if necessary.
    Combine egg and milk in a shallow dish.
    Stir together bread crumbs, 1 teaspoon chili powder and the salt in another shallow dish.
    Dip the chicken rolls in the milk mixture; dip in the crumb mixture to coat.
    Place chicken rolls in an ungreased 2-quart square baking dish; bake uncovered in a 375 degree oven about 40 minutes or until chicken is tender and no longer pink.

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