CHILE RELLENOS CHICKEN
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..
Provided by hepcat1
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 201.5, Fat 3.5, SaturatedFat 1, Cholesterol 121.8, Sodium 452.6, Carbohydrate 10.6, Fiber 1.5, Sugar 3.1, Protein 30.9
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