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Categories:
chicken taco cheese onions fresh cilantro chili powder green chili peppers egg milk breadcrumb chili powder salt
Viewed: 31 - Published at: 6 years agoIngredients
- 4 boneless skinless chicken breast halves
- 1/2 cup shredded taco cheese or 1/2 cup cheddar cheese
- 2 tablespoons finely chopped onions
- 2 tablespoons snipped fresh cilantro (optional)
- 1 teaspoon chili powder
- 4 canned green chili peppers, drained
- 1 egg, beaten
- 1 tablespoon milk
- 1/4 cup fine dry breadcrumb
- 1 teaspoon chili powder
- 1/2 teaspoon salt
Method
- Place each chicken breast between 2 pieces of plastic wrap; pound lightly with the flat side of a meat mallet into a rectangle about 1/4 inch thick.
- Combine the cheese, onion, cilantro (if using) and 1 teaspoon chili powder in a small bowl.
- Stuff one quarter of the cheese mixture into each whole chile pepper.
- Place 1 stuffed pepper on top of each flattened chicken breast; roll up chicken around the chile pepper, folding in sides, and secure with wooden toothpicks, if necessary.
- Combine egg and milk in a shallow dish.
- Stir together bread crumbs, 1 teaspoon chili powder and the salt in another shallow dish.
- Dip the chicken rolls in the milk mixture; dip in the crumb mixture to coat.
- Place chicken rolls in an ungreased 2-quart square baking dish; bake uncovered in a 375 degree oven about 40 minutes or until chicken is tender and no longer pink.
