A twist on the Mexican original. This dish freezes well to be
thawed and baked later! Serve over Spanish rice with tortillas
and salsa on the side, if desired. Makes 4 servings. Printed
from Allrecipes, Submitted by Shannon Sperte
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4 skinless, boneless chicken breasts
4 fresh green chile peppers
4 slices lowfat Monterey Jack cheese 1 egg white
2 tablespoons water
1/2 cup cornmeal
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Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Pound chicken breasts with a mallet until flat. Cut green
chile peppers in half and remove seeds. Place one chile pepper
on each chicken breast. Insert a slice of cheese inside each
chile pepper. Roll up breasts and secure with toothpicks.
3. Dunk each chicken roll in a bowl filled with egg white and
water, then roll in cornmeal. Place coated chicken on a lightly
greased cookie sheet and bake in the preheated oven for 45 minutes
or until tops are lightly browned and cheese is oozing out of
the sides. Remove toothpicks and serve.
4. To Freeze Ahead: Place each chicken breast roll in a separate
resealable plastic bag and put in freezer. To prepare for serving,
remove from the freezer and thaw. Preheat oven. Place thawed
chicken on a lightly greased cookie sheet and bake in the preheated
oven as before.
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