Pollo Relleno

Ingredients

• 6 Skinless, boneless chicken breast halves (about 1-1/2 pounds total)
  
• 1/3 cup Cornmeal
  
• 1/2 of a 1-1/4-ounce Package (2 tablespoons) taco seasoning mix
  
• 1 Egg
  
• 1 4-ounce Can whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
  
• 2 ounces Monterey Jack cheese, cut into six 2x1/2-inch sticks
  
• 2 tablespoons Snipped fresh cilantro or fresh parsley
  
• 1/4 teaspoon Black pepper
  
• 1/4 teaspoon Crushed red pepper
  
• 1 8-ounce Jar taco sauce or salsa
  
• 1/2 cup Shredded Monterey Jack or cheddar cheese (optional)
  
• Fresh cilantro sprigs (optional)
  

Preparation

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 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. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs

Nutrient Information – Serves 6. Each serving:

Calories: 235 Total Fat: 10 g Carbohydrates: 13 g Protein: 28 g Calcium: 10% Sodium: 769 mg Iron: 13%

Until Tomorrow!
Keep healthy, keep safe and keep going!
Have an awesome day!

♥Fit~NOW~Girl♥