Chile Rellenos Chicken

Submitted by hepcat1

"This comes from a BHG special publication called "Chicken". I really liked this recipe because it's something that's fairly easy to whip up but looks and tastes great, and it's fairly low in fat. It's great served with Spanish-style rice.."

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 4

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

directions

1. 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.
2. Combine the cheese, onion, cilantro (if using) and 1 teaspoon chili powder in a small bowl.
3. Stuff one quarter of the cheese mixture into each whole chile pepper.
4. 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.
5. Combine egg and milk in a shallow dish.
6. Stir together bread crumbs, 1 teaspoon chili powder and the salt in another shallow dish.
7. Dip the chicken rolls in the milk mixture; dip in the crumb mixture to coat.
8. 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.

Reviews

[Engrossed]

Yum! My mother made these for us tonight. We loved them. Very nice flavor. I love green chiles! Served with recipe#132277. Thanks for the recipe!

 

[Ms B.]

This dish has a good blend of flavors. The chilies and cheese combine well with the chicken. I didn't have whole green chilies on hand, but mixed diced with the cheese mixture and spread on the flattened chicken breasts before rolling up, breading and baking. It was probably an easier method than trying to stuff the canned chilies. I served this with rice and a tossed salad. Thanks for posting.

 

[Laudee]

WOW! This stuff is fantastic! Great combination of flavors ... Love that simple, good tasting filling in the green chiles! I made a monster mess putting these together, but, OMG, the clean up was worth it, considering the end result! I served with warm refries and warm flour torts! YUM! Excellent dish, and will definitely be a repeater in my house! Thanks for sharing such a tasty recipe! Laudee