Description
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..
Ingredients
- Boneless Skinless Chicken Breast Halves
- Taco Cheese
- Onions
- Fresh Cilantro
- Chili Powder
- Green Chili Peppers
- Egg
- Milk
- Fine Dry Breadcrumb
- Salt
Instructions
- 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 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