Ingredients: |
Ingredients: 4 whole chicken breasts, halved, boned, skin removed
8 Biad mild whole green chilies, seeded and stemmed
8 slices Monterey Jack cheese, 1/4" thick
3/4 cup plain dry bread crumbs
1/3 cup fresh grated Parmesan cheese
1/2 tsp mild chili powder
1/2 tsp ground cumin
1/8 tsp garlic powder
1 stick unsalted butter melted and cooled
8 slices cheddar cheese 1/4" thick
Homemade or store made Picante Salsa
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Directions: |
Directions:Place each chicken breast half between two sheets of plastic wrap, using the flat side of a meat tenderizer, pound to 1/8" thickness, being careful not to tear the chicken.
Place 1 slice of Monterey Jack cheese inside each whole seeded and stemmed chile, if necessary cut the Jack cheese to fit. Roll the stuffed chile inside each chicken breast, sort of like rolling a burrito, both ends closed...DO NOT SECURE WITH TOOTH PICKS!
Mix together the plain bread crumbs, Parmesan cheese, chili powder, cumin and garlic powder.
Dip each chicken breast in the cooled melted butter, then the crumb mixture. Place seam side down in a an oven proof casserole dish, drizzle any remaining butter over all, sprinkle any remaining crumb mixture over the chicken.
Cover the casserole with plastic wrap and chill for at least 2 hours. If your time is short freeze for 1 hour.
Preheat oven to 400 degrees, bake Chicken Rellenos for 20 minutes. Spoon salsa over the chicken, add 1 slice of cheddar on each breast. Bake an additional 6-9 minutes until the cheddar is melted and the salsa is bubbling. Serve with Mexican rice, and a small salad of shredded lettuce and chopped tomatoes. Serves 4-8. |
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