Chicken Relleno

A healthy, flavorful version of a wonderful Mexican dish.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 12  boneless skinless chicken breasts
• 6  canned whole green chilies, halved and seeded (can use a hotter chili if desired)
• 12  ounces reduced-fat monterey jack cheese, sliced into thin strips
• 1  cup  dry breadcrumbs
• 1 1⁄2 tablespoons chili powder
• 2 1⁄4 teaspoons ground cumin
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1⁄3 cup 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.