Chicken Relleno

Submitted by Molly53

"A healthy, flavorful version of a wonderful Mexican dish."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 12

ingredients

• 12 boneless skinless chicken breasts
• 6 canned whole green chilies, halved and seeded (can use a hotter chili if desired)
• 340.19 g reduced-fat monterey jack cheese, sliced into thin strips
• 236.59 ml dry breadcrumbs
• 22.18 ml chili powder
• 11.09 ml ground cumin
• 1.23 ml salt
• 1.23 ml garlic powder
• 78.78 ml skim milk

directions

1. Preheat oven to 400°F.
2. Flatten chicken breasts between wax paper to 1/4-inch thickness using a meat mallet or rolling pin.
3. Place 1/2 green chili and 1 ounce cheese in the center of each chicken breast.
4. Roll chicken lengthwise and secure with wooden skewers or toothpicks.
5. Combine breadcrumbs and next 4 ingredients.
6. Dip rolls in milk, then dredge in breadcrumb mixture to evenly coat.
7. Place chicken in a baking dish sprayed with nonstick cooking spray.
8. Bake uncovered 30 minutes or until tender.

Reviews

[mayfranks]

My husband, who is generally pessimistic about trying any new recipe, loved this! It was a little tricky getting the chicken to make a nice roll (I had to use extra toothpicks), but it turned out well. I think using smaller chicken pieces is easier, so I recommend cutting the breasts in half or thirds. This also freezes well!

 

[Pamela]

This is a great recipe. It is simple to prepare and yet elegant enough for company. Instead of green chilies, I used jalepenos form my garden. I made this as directed but froze the chicken after baking. After defrosting them overnight, I just reheated and they worked perfectly, This recipe will be another great addition to my OAMC collection, thanks for sharing!