Coming up with new and fresh dinner ideas is sometimes the hardest part of preparing the meal. I tried a new recipe last night and it went over pretty well at our table…definitley one to add to the recipe box!
Baked Chicken Chiles Rellenos
6 skinless, boneless chicken breast halves
1/3 cup all-purpose flour
3 tablespoons cornmeal
¼ teaspoon ground red pepper
1 tablespoon water
1 4-ounce can whole green chile peppers, rinsed, seeded, and cut in half lelnghtwise
2 ounces Monteerey Jack chesse, cut into six 2x½-inch sticks
2 tablespoons snipped fresh cilantro or fresh parsley
¼ teaspoon black pepper
2 tablespoons butter, melted
1 8-ounce jar green or red salsa
Place chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Repeat with remaining chicken breast halves.
In a shallow dish combine the flour, cornmeal, and red pepper. Place egg in another shallow dish; add water and beat lightly to combine.
For each roll, place a chile pepper half on a chicken piece near an edge. Place a stick of cheese on the chile pepper near an edge. Sprinkle with some of the cilantro or parsley and black pepper. Fold in sides; roll up, starting from edge with the cheese and chile pepper. Secure with wooden toothpicks.
Dip chicken rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam side down, in a shallow baking pan. Drizzle with butter.
Bake uncovered in a 375° oven for 25 to 30 minutes or until chicken is no longer pink. Remove toothpicks. Heat salsa; serve over chicken.