Saturday, April 24, 2010

Chicken Chile Rellenos

On my quest for a recipe for Chile Rellenos, I was intrigued by this recipe for Chicken Chile Rellenos.
I had high hopes for this recipe, but unfortunately , as written, it didn't quite live up to those hopes. My first issue was chef error- I should have pounded the chicken a little more as specified in the recipe. I do like the idea of the recipe and can see using other ingredients to stuff the chicken with to make a yummy dish. If you like a more mild pepper taste, this may be perfect for you. But I tend to like things much spicier and would need to kick it up a few notches next time. We did like the texture and crunch of the batter. As I wrote below, I recommend dipping in flour, egg and then flour again to achieve a better crust. Although it wasn't perfect, it was a good recipe. Oh, and don't forget to remove the toothpicks before serving ;-)
4 boneless, skinless chicken breasts
salt and pepper
3/4 cup shredded Colby Jack cheese
3 tbsp diced onion
3 tbsp minced fresh cilantro
1 tsp chili powder
4 oz can diced green chiles
1 egg, beaten
1 tbsp milk
1/4 cup bread crumbs
1 tbsp flour
1 tsp chili powder
1/2 tsp salt
1 tbsp olive oil

1. Preheat oven to 350 degrees. Spray baking pan or shallow baking dish with cooking spray.
2. Rinse chicken and pat dry. Wrap in plastic wrap and pound to 1/4 inch thickness. Lightly sprinkle with salt and pepper.
3. In a small bowl, combine cheese, onion, cilantro, chili powder and green chiles. Divide this mixture evenly over flattened chicken and spread to within 1/4 inch of edge. Roll up chicken, folding in edges and secure with toothpicks.
4. In a shallow dish, combine the egg and milk. In another dish, mix together bread crumbs, flour, chili powder and salt. Disp the chicken rolls into the flour mix, then egg mix and again in flour mix. Place in prepared pan. Brush or drizzle with olive oil. Bake, uncovered for 25-30 minutes or until chicken is no longer pink. Makes 4 servings.


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