Wednesday, July 27, 2011

Baked Chicken Rellenos

Chicken breasts halves
1/3 cup AP Flour
3 TBS corn meal
1/4 Tsp ground red pepper
1 egg
1 TBS water
1 4-oz can whole green chile peppers, rinsed, seeded and cut in half
Monterey jack cheese cut into 2x1/2 inch sticks
1/4 tsp black pepper

Pound chicken breast Half flat to about 1/8" thick

Combine dry ingredients in a shallow bowl

Place egg in another bowl, add a smidge of water and beat to combine

For each roll place a chile pepper half on a chicken piece near an edge. Place  stick of cheese on top of the chile piece, season with a bit of black pepper. Roll chicken tightly and secure one edge with tooth picks.

roll into egg mixture then flour mixture. Place seem side down in a shallow baking pan and drizzle with melted butter.

Bake at 375* 30-40 miutes or until chicken is done. Serve over rice and topped with warm salsa.

Bake uncovered at 375* for 25-30 minutes or until chicken is done. Heat salsa and drape over the chicken