Pollo Relleno
- Number of Servings: 6
Ingredients
1.5 lb boneless skinless chicken breast (6-4oz breasts)1/3 c cornmeal2 TBSP taco seasoning1 egg white1-4oz can whole green chilies, rinsed, seeded and cut in half lengthwise2 oz Monterey Jack cheese, cut into 6 sticks2 TBSP snipped fresh cilantro or parsley1/4 tsp black pepper1/4 tsp crushed red pepper
Rinse chicken, pat dry. Place each breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
In a bowl, combine cornmeal and taco seasoning. Place egg white in another bowl; beat lightly.
For each roll, place a chili pepper half on the chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro, black pepper and red pepper. Fold sides in; roll up jelly-roll style, starting from the edge with cheese.
Dip rolls into egg and coat with cornmeal mix. Place rolls, seams down, in a shallow baking pan. Bake uncovered in 375 degrees F oven for 25-30 minutes.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LCM797.
In a bowl, combine cornmeal and taco seasoning. Place egg white in another bowl; beat lightly.
For each roll, place a chili pepper half on the chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro, black pepper and red pepper. Fold sides in; roll up jelly-roll style, starting from the edge with cheese.
Dip rolls into egg and coat with cornmeal mix. Place rolls, seams down, in a shallow baking pan. Bake uncovered in 375 degrees F oven for 25-30 minutes.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LCM797.
Nutritional Info Amount Per Serving
- Calories: 203.3
- Total Fat: 4.7 g
- Cholesterol: 75.6 mg
- Sodium: 527.5 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 0.6 g
- Protein: 29.6 g
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