Breast of Chicken Relleno |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 6 |
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A savory example of the best of New Mexican cooking from the Guadalupe Cafe, Santa Fe. Ingredients:
6 large chicken breasts, boned |
2 cups monterey jack cheese, grated |
3 eggs, lightly beaten |
1 cup milk |
2 cups all-purpose flour |
2 cups cornmeal, for breading |
oil, for frying |
2 cups green chili sauce (preferably hatch chile sauce) |
1/2 cup monterey jack cheese, grated |
Directions:
1. Cut a pocket in to the middle of each chicken breast.
2. Pack in 1/3 cup of grated cheese into the opening of each breast.
3. Pin opening closed with wooden skewers or strong toothpicks.
4. Beat the eggs and milk together in a small bowl.
5. Dip the stuffed chicken breasts in the flour and then in the egg batter.
6. Roll them in the cornmeal.
7. Heat a large skillet on the stove, add oil and heat to 350°F.
8. Add the chicken breasts and saute them on both sides until golden brown.
9. While the breasts are browning, preheat the oven to 450F and spritz a baking dish with cooking spray.
10. Place the sauteed, stuffed chicken breasts in prepared baking dish.
11. Cover them with the green chile sauce and the remaining 1/2 cup of Monterey Jack cheese.
12. Bake the breasts for 6-8 minutes, or until the cheese is melted.
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