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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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âI love to make this chicken dish because while it bakes, I can take a siesta before the fiesta! I dreamed it up when I was on vacation and had limited ingredients. Itâs packed with great flavor, and my family really enjoys it.â âMerry Graham, Newhall, California Ingredients:
4 boneless skinless chicken breasts (6 ounces each) |
4 corn tortillas (6 inches), chopped |
1 cup (4 ounces) shredded pepper jack cheese |
1-1/4 cups salsa verde, divided |
1/2 cup cornmeal |
1 teaspoon garlic salt |
2 tablespoons canola oil |
1/2 cup water |
3 tablespoons orange marmalade |
1 teaspoon chili powder |
1/4 cup sour cream |
1/3 cup minced fresh cilantro |
2 cans (15 ounces each) southwestern black beans, warmed |
Directions:
1. Flatten chicken breasts to 1/4-in. thickness; set aside. In a small bowl, combine the tortillas, cheese and 1/2 cup salsa verde. Spoon tortilla mixture down the center of each chicken breast; roll up and secure with toothpicks.
2. Combine cornmeal and garlic salt in a shallow bowl; coat chicken with cornmeal mixture.
3. In a large skillet, brown chicken in oil. Add the water, marmalade, chili powder and remaining salsa to the pan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until a meat thermometer reads 170°. Discard toothpicks.
4. Top chicken with sour cream and cilantro. Serve with beans. Yield: 4 servings.
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