Pollo Relleno!

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breast halves (about 1-1/2 pounds total)
• 1/3 cup cornmeal
• 0.5 (1 1/4 ounce) package taco seasoning mix (2 tablespoons)
• 1 egg
• 2 (4 ounce) cans diced green chili peppers
• 2 ounces monterey jack cheese, cut into six 2x1/2-inch sticks
• 2 tablespoons snipped fresh cilantro or 2 tablespoons fresh parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 (8 ounce) jar taco sauce or 1 (8 ounce) jar salsa
• fresh cilantro stem (optional)

Recipe

• 1 place each chicken breast half between 2 pieces of plastic wrap. pound lightly into a rectangle about 1/8 inch thick. remove plastic wrap.
• 2 in a bowl combine cornmeal and taco seasoning mix. place egg in another bowl; beat lightly.
• 3 for each roll, place a spoonful of chili pepper half on a chicken piece. place a cheese stick atop chili pepper near an edge. sprinkle with some of the cilantro or parsley, black pepper, and red pepper. fold in sides; roll up jelly-roll style, starting from edge with cheese .
• 4 dip rolls into egg and coat with cornmeal mixture.
• 5 place rolls, seam sides down, in a shallow baking pan.
• 6 bake, uncovered, in a 375 degree f oven for 25 to 30 minutes.
• 7 serve with taco sauce or salsa. if desired, garnish with cilantro sprigs.
• 8 goes great with zatarains yellow rice!