Pollo relleno (mexican stuffed chicken)

6 servings

Ingredients

Quantity Ingredient
6 mediums Chicken breast halves skinless, boneless (about 1-1/2 lbs)
⅓ cup Cornmeal
2 tablespoons Taco seasoning mix
1 each Egg; beaten
4 ounces Can whole green chilies rinsed, seeded, cut in half lengthwise (6 pcs)
2 ounces Monterey Jack cheese in six 2-by-1/2\" strips
2 tablespoons Fresh cilantro or parsley chopped
¼ teaspoon Black pepper
¼ teaspoon Dried red pepper flakes
8 ounces Bottle taco sauce green or red as desired
2 ounces Cheddar cheese, grated
Chopped tomato
Fresh cilantro sprigs

Directions

OPTIONAL GARNISH

Place each chicken breast half between two pieces of plastic wrap.

Pound chicken with a meat mallet to ⅛-inch thickness. Remove plastic wrap. In a shallow bowl, combine cornmeal and seasoning mix.

Place egg in another shallow bowl. For each roll, place 1 chile on a chicken piece. Place 1 cheese strip on top the chile near one edge.

Sprinkle with some chopped cilantro, black pepper and red pepper flakes. Fold in sides of chicken; roll up, starting from edge with cheese. Repeat to make 6 rolls. Dip rolls into egg, then in cornmeal mixture. Place rolls, seam down in a shallow baking pan. bake, uncovered in a 375 degree F oven 25 to 30 minutes or until chicken is no longer pink.

To serve, heat taco sauce. Sprinkle chicken with grated cheddar cheese; serve with taco sauce. If desired, garnish with chopped tomato and cilantro.

Makes 6 servings.

Per serving: Calories: 261 Protein: 29 grams Fat 12 grams Cholesterol: 113 mg Carbohydrate: 11 grams Sodium 493 mg Source: Nancy Byal, Better Homes And Gardens Magazine Typos by Dorothy Flatman 1995

Submitted By DOROTHY FLATMAN On 08-02-95

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