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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

Filling:
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

Dredge:
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.

Filling:  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.

Dredge:  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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5 Comments Add yours

  1. Janell a.k.a. Scrappy Girl says:

    Hi Linda,
    Your photography keeps getting better and better…my mouth is watering. What type of camera do you use? I’m about ready for a new one and love how all of your pictures turn out!

    Your website earns an A+. I go back to teaching next week and am looking forward to making some of your delicious recipes this weekend!

    Keep up the great work!
    Scrappy Girl

    1. Linda says:

      I’ve got a Cannon Rebel XTi with 50mm and 100mm lenses. LOVE IT…even though I have no clue what I’m doing.
      I take 100 photos and get 3 that I like!!! (Okay, forget about ‘like’…that look decent!)

  2. Kevin says:

    Those chicken rolls look and sound so tasty!

  3. mamakeith says:

    ooo… I just discovered you.I was the general manager for a health food store for 15 years, so I am impressed you know your stuff! Great photos and site!

  4. Emily says:

    I made this tonight with a few tweaks and a side of spanish quinoa. Awesome!

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