Chicken Chili Relleno

• Meat

  • 6 Chicken breasts, medium skinless boneless

• Produce

  • 2 tbsp Cilantro
  • 4 oz Green chilies, canned whole

• Refrigerated

  • 1 Egg

• Condiments

  • 8 oz Taco sauce, red bottled

• Baking & Spices

  • 1/3 cup Cornmeal
  • 1/4 tsp Crush red pepper
  • 2 tbsp Taco seasoning mix

• Dairy

  • 6 cut into strips 2 ounces monterey jack cheese
  • 2 oz Jack cheese

Found on ladybehindthecurtain.com

Ingredients

• 6 medium skinless, boneless chicken breasts
• 1/3 cup cornmeal
• 2 tablespoons taco seasoning mix
• 1 egg, beaten
• 4 ounces canned whole green chilies
• 2 ounces Monterey jack cheese, cut into 6 strips
• 2 tablespoons cilantro, chopped
• 1/4 teaspoon crush red pepper
• 8 ounce red bottled taco sauce
• 2 ounces jack cheese, shredded

Directions

• Pound chicken to 1/8 inch thickness.
• Combine cornmeal and taco seasoning mix.
• Place egg in another bowl and beat.
• Cut chilies in half lengthwise making six pieces.
• For each roll, place half of a chili pepper onto a chicken breast. Then add a strip of cheese and sprinkle on some cilanto and crushed red peppers.
• Roll up and dip into egg, then into cornmeal.
• Place chicken seam down in a shallow baking dish.
• Bake uncovered 375 degrees for 25-30 minutes.
• Heat taco sauce sprinkle chicken with cheese.
• Serve with sauce.

Nutrition