Chilli Rellenos Stuffed Chicken
From grizzlybear 16 years ago
- 40 minutes to make
- Serves 4
This is a different sipn on chicken it has a very wonderful flavor hope you enjoy
Ingredients
- 4 boneless skinless chicken breasts shopping list
- 1/2 cup shredded cheddar cheese shopping list
- 2 tablespoons cream cheese, softened shopping list
- 2 tablespoons finely chopped onions shopping list
- 1 clove garlic, finely minced shopping list
- 2 tablespoons chopped fresh cilantro (optional) shopping list
- 1/2 teaspoon ground cumin, divided shopping list
- 2 teaspoons chili powder, divided shopping list
- 4 canned whole mild green chili peppers, drained shopping list
- 1 egg, beaten shopping list
- 1 tablespoon milk shopping list
- 1/2 cup fine dry breadcrumbs shopping list
- 1/4 teaspoon garlic powder shopping list
- 1/2 teaspoon salt shopping list
- chopped green onions, for garnish shopping list
How to make it
- Preheat oven the 375 degrees F.
- Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
- Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
- Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
- Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
- Repeat with all breasts and chile peppers.
- Beat the egg and milk together and pour into a shallow dish or pan.
- Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
- Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
- Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
- Remove and discard toothpicks.
- Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.
People Who Like This Dish 9
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The Rating
Reviewed by 7 people-
sounds bery good love spicy things
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Oh, wow! This looks really good!
mao65
in Griffith loved it
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This is a keeper. Sounds wonderful!
bluewaterandsand
in GAFFNEY loved it
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