POLLO RELLENO!

Pollo Relleno! image

Provided by Haversac

Categories Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

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6 boneless skinless chicken breast halves (about 1-1/2 pounds total)
1/3 cup cornmeal
0.5 (1 1/4 ounce) package taco seasoning mix (2 tablespoons)
1 egg
2 (4 ounce) cans diced green chili peppers
2 ounces monterey jack cheese, cut into six 2x1/2-inch sticks
2 tablespoons snipped fresh cilantro or 2 tablespoons fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 (8 ounce) jar taco sauce or 1 (8 ounce) jar salsa
fresh cilantro stem (optional)

Steps:

Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
For each roll, place a spoonful of chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
Dip rolls into egg and coat with cornmeal mixture.
Place rolls, seam sides down, in a shallow baking pan.
Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes.
Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.
Goes great with Zatarains Yellow Rice!

Nutrition Facts : Calories 235.4, Fat 5.8, SaturatedFat 2.6, Cholesterol 112.6, Sodium 394.9, Carbohydrate 12.1, Fiber 1.3, Sugar 4.5, Protein 32.6