Ingredients
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1/3 cup cornmeal
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2 (4 ounce) cans diced green chili peppers
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2 ounces monterey jack cheese, cut into six 2x1/2-inch sticks
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2 tablespoons snipped fresh cilantro or 2 tablespoons fresh parsley
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1/4 teaspoon black pepper
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1/4 teaspoon crushed red pepper flakes
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fresh cilantro stem
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1 egg
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6 boneless skinless chicken breast halves (about 1-1/2 pounds total)
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1 (8 ounce) jar taco sauce or 1 (8 ounce) jar salsa
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0.5 (1 1/4 ounce) package taco seasoning mix (2 tablespoons)
Instructions
- Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
- In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
- 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 .
- 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.
- Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.
- Goes great with Zatarains Yellow Rice!