Chicken breasts are stuffed with chile cheese, coated with spiced cornmeal, and baked for an easy entree with a Mexican flair.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 6 skinless boneless chicken breast halves
- 1/3 cup cornmeal
- 1/2 package taco seasoning mix
- 1 egg, beaten
- 2 ounces Cheddar cheese cut into strips
- 1/4 cup chopped cilantro
- 1 can green chiles
- 1/4 teaspoon red pepper flakes
- 2 ounces additional Cheddar or Monterey Jack cheese
- 8 ounces salsa
Preparation:
Preheat oven to 375 F. Line a shallow baking pan with nonstick foil.Rinse chicken breasts and pat dry. Pound chicken to 1/8-inch thickness.
In a bowl, combine cornmeal and taco seasoning mix. Place egg in another bowl.
For each roll place chili peppers, Cheddar cheese strips, cilantro, and crushed red pepper near edge of one pounded breast. Fold in sides and roll, starting from the cheese/pepper side. Dip rolls in egg, then roll in cornmeal mixture.
Place chicken rolls, seam-side down in prepared pan. Bake uncovered for 25 to 30 minutes. Sprinkle with grated cheese the last 5 minutes of baking. Serve topped with heated salsa.
Yield: 6 servings
