Baked Chicken Chiles Rellenos

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 egg

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.