Baked Chicken Chiles Rellenos
  • 6 skinless boneless chicken breast halves
  • 1/3 cup all purpose flour
  • 3 Tbsp cornmeal
  • 1/4 tsp ground red pepper
  • 1 egg (I use 1/4 cup egg beaters)
  • 1 Tbsp water
  • 1 4 oz can whole green chile peppers, rinsed and cut in half lengthwise (6 pieces total)
  • 2 oz Monterrey Jack cheese (could substitute low-fat cheddar), cut into six sticks
  • 2 Tbsp snipped fresh cilantro or fresh parsley
  • black pepper
  • 2 Tbsp butter or margarine, melted (I use I Can't Believe It's Not
  • Butter Spray)
  • salsa
  1. Place a chicken breast half between 2 pieces of plastic wrap.
  2. Using a meat mallet, pound meat lightly til it's 1/8 inch thick.
  3. Repeat with other breast halves.
  4. In a shallow dish, combine flour, cornmeal, and red pepper.
  5. Place egg in another shallow dish; add water and beat lightly to combine.
  6. For each roll, place a chile pepper half on a chicken piece near an edge.
  7. Sprinkle with some of the cilantro and black pepper.
  8. Roll up, starting from edge with cheese and chile pepper.
  9. Secure with wooden toothpick.Dip chicken rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam side down, in a shallow baking dish. Drizzle with butter.
  10. Bake, uncovered, in a 375 degree oven for 25 to 30 mins or until chicken is no longer pink. Remove toothpicks.
  11. Serve salsa over chicken.
Baked not fried!