Breast Of Chicken Relleno Recipes

CHILE RELLENOS CHICKEN

Steps:

• 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.

CHICKEN RELLENO

Steps:

• Preheat oven to 400°F.
• Flatten chicken breasts between wax paper to 1/4-inch thickness using a meat mallet or rolling pin.
• Place 1/2 green chili and 1 ounce cheese in the center of each chicken breast.
• Roll chicken lengthwise and secure with wooden skewers or toothpicks.
• Combine breadcrumbs and next 4 ingredients.
• Dip rolls in milk, then dredge in breadcrumb mixture to evenly coat.
• Place chicken in a baking dish sprayed with nonstick cooking spray.
• Bake uncovered 30 minutes or until tender.

CHILE RELLENOS STUFFED CHICKEN

Steps:

• Preheat oven the 375 degrees F.
• Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
• Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
• Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
• Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
• Repeat with all breasts and chile peppers.
• Beat the egg and milk together and pour into a shallow dish or pan.
• Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
• Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
• Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
• Remove and discard toothpicks.
• Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.