New Better Homes and Gardens 75th Anniversary Edition Cook Book
6 skinless, boneless chicken breast halves
1/3 cup flour
3 Tbsp cornmeal
1/4 tsp cayenne pepper
1 Tbsp water
1 4-ounce can whole green chile peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
6 slices of Monterey Jack cheese cut into 2 x 1/2-inch sticks
2 Tbsp snipped fresh cilantro or parsley
1/4 tsp black pepper
2 Tbsp butter or margarine, melted
1 8-ounce jar green or red salsa
- Place a chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly in a rectangle about 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken breast halves.
- In a shallow dish combine the flour, cornmeal, and cayenne pepper. Place egg in another shallow dish; add water and beat lightly to combine.
- For each roll, place a chile pepper half on a chicken piece near one of the ends. Place a stick of cheese on the chile pepper. Sprinkle with some of the cilantro and black pepper. Fold in the sides so the cheese doesn't melt out; roll up, starting from the end with the cheese and chile pepper. Secure with a wooden toothpick.
- Dip chicken rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam side down, in a shallow baking pan. Drizzle with melted butter or margarine.
- Bake, uncovered, 375 degrees for 25-30 minutes or until chicken is no longer pink. Remove toothpicks. Heat salsa and serve over chicken.
* I use a small can of chopped green chiles and sprinkle them on the chicken. They work great. It also cuts out the work of cutting the chiles and scraping out the seeds.
** I don't use a meat mallet to pound the chicken. I use a saute pan. It works great and seems to pound the meat pretty evenly!