Don't be chicken...go south of the border!

CHICKEN CHILE RELLENO ROLLS

Moist, spicy, cheesy…and really pretty quick! Serve with a bowl of cool pico de gallo and some Spanish rice for your family.

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Vegetable cooking spray
3/4 pound chicken breast halves (4 pieces)
Kosher salt and black pepper
3/4 cup shredded Colby Jack cheese
3 tablespoons finely minced onion
3 tablespoons minced fresh cilantro
1 teaspoon Penzey’s Chili 9000 or chili powder
One 4-ounce can diced green chilies
1 egg, beaten
1 tablespoon milk
1/4 fine dry bread crumbs
1 tablespoon flour
1 teaspoon Penzey’s Chili 9000 or chili powder
1/2 teaspoon salt
1 tablespoon olive oil

Preheat oven to 350 degrees. Spray a baking sheet or shallow baking dish with vegetable cooking spray and set aside.
Rinse chicken and pat dry. Between two pieces of plastic wrap pound each chicken breast half to 1/4 inch thickness. Lightly sprinkle one side with salt and pepper. Set aside.

In a small bowl combine shredded cheese, onion, cilantro, chili mix or chili powder, and green chilies. Divide this mixture evenly over flattened chicken and spread to within 1/4 inch from the edges. Roll up chicken, folding in the edges. Secure with toothpicks if needed.

In a shallow dish combine the egg and milk. In another shallow dish mix together the bread crumbs, flour, chili mix, and salt. Dip the chicken rolls into the egg mixture and then into the crumbs. Placed on prepared baking sheet. Brush or drizzle olive oil over the rolls. Bake, uncovered for 25-30 minutes or until chicken is no longer pink. Makes 4 servings.

Per Serving: 242 Cal; 30 g Protein; 10 g Tot Fat; 8 g Carb; 1 g Fiber; 2 g Sugar; 476 mg Sodium

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