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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A super tasty dish-always a favorite at Chez Willi Ingredients:
6 boneless skinless chicken breast halves (about 1-1/2 pounds total) |
1/3 cup cornmeal |
0.5 (1 1/4 ounce) package taco seasoning mix (2 tablespoons) |
1 egg |
2 (4 ounce) cans diced green chili peppers |
2 ounces monterey jack cheese, cut into six 2x1/2-inch sticks |
2 tablespoons snipped fresh cilantro or 2 tablespoons fresh parsley |
1/4 teaspoon black pepper |
1/4 teaspoon crushed red pepper flakes |
1 (8 ounce) jar taco sauce or 1 (8 ounce) jar salsa |
fresh cilantro stem (optional) |
Directions:
1. Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
2. In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
3. For each roll, place a spoonful of chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
4. Dip rolls into egg and coat with cornmeal mixture.
5. Place rolls, seam sides down, in a shallow baking pan.
6. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes.
7. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.
8. Goes great with Zatarains Yellow Rice!
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