Makes: 6 servings
Start to Finish: 45 minutes
Ingredients
* 6 skinless, boneless chicken breast halves (about 1-1/2 pounds total)
* 1/3 cup cornmeal
* 1/2 of a 1-1/4-ounce package (2 tablespoons) taco seasoning mix
* 1 egg
* 1 4-ounce can whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
* 2 ounces Monterey Jack cheese, cut into six 2x1/2-inch sticks
* 2 tablespoons snipped fresh cilantro or fresh parsley
* 1/4 teaspoon black pepper
* 1/4 teaspoon crushed red pepper
* 1 8-ounce jar taco sauce or salsa
* 1/2 cup shredded Monterey Jack or cheddar cheese (optional)
* Fresh cilantro sprigs (optional)
Directions
1. Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
2. In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
3. For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
4. Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs. Makes 6 servings.
Nutrition Facts
* Servings Per Recipe 6 servings
* Calories235,
* Total Fat (g)10,
* Saturated Fat (g)3,
* Cholesterol (mg)103,
* Sodium (mg)769,
* Carbohydrate (g)13,
* Fiber (g)0,
* Protein (g)28,
* Vitamin A (DV%)6,
* Vitamin C (DV%)34,
* Calcium (DV%)10,
* Iron (DV%)13,
* Percent Daily Values are based on a 2,000 calorie diet
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