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    Relleno Chicken Breasts

    Recipe Introduction

    If you love the taste of Tex-Mex, this one's for you!

    List of Ingredients

    • 6 medium (about 4 oz. each) boneless, skinless chicken breast halves
    • 1/3 c. cornmeal
    • 1/2 package taco seasoning (1 1/4 oz.pkg.) about 2 tbls.
    • 1 egg, beaten
    • 1 can (4 oz.) whole green chile peppers, rinsed, seeded & cut in half lengthwise
    • 2 oz. Monterey Jack cheese, cut into six 2x1/2 inch strips
    • 2 tbls snipped cilantro or parsley
    • 1/4 tsp black pepper
    • 1/4 tsp. crushed red pepper
    • 1 (8 oz.) bottle of taco sauce
    • 2 oz. cheddar or Monterey Jack cheese, shredded


    1. Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Pound chicken with a meat mallet to 1/8 inch thickness. Remove plastic.

    2. In a bowl combine cornmeal and seasoning mix. Place the egg in another bowl.

    3. For each roll, place 1 chile pepper strip near the edge on a chicken piece. Place 1 cheese strip on top of the chile. Sprinkle with some of the cilantro and peppers. Fold sides of chicken. Roll up, starting from edge with cheese. Repeat to make 6 rolls.

    4. Dip rolls into egg, then into the cornmeal mixture. Place rolls, seam side down in a shallow baking pan. Bake, uncovered, in a 375 oven for 25-30 minutes.

    5. Heat taco sauce. Sprinkle chicken with grated cheese and serve with sauce.

    Final Comments

    6 servings
    For all of your Low Carb folks out there, this recipe registers 11 carbs per serving.




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