Chicken Relleno made with skinless chicken breasts, green chilies, reduced fat Monterey Jack cheese and seasonings.
12 boneless, skinless chicken breasts
6 canned whole green chilies, halved and seeded (can use a hotter chili if desired)
12 ounces reduced-fat Monterey jack cheese sliced into thin strips
1 cup dry breadcrumbs
1-1/2 tablespoons chili powder
2-1/4 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup skim milk
Flatten chicken breasts between wax paper to 1/4-inch thickness using a meat mallet or rolling pin. Place 1/2 green chili and 1 ounce cheese in the center of each chicken breast. Roll chicken lengthwise and secure with wooden toothpicks.
Combine breadcrumbs and next 4 ingredients. Dip rolls in milk, then dredge in breadcrumb mixture to evenly coat. Place chicken in a baking dish sprayed with nonstick cooking spray. Bake uncovered at 400 degrees for 30 minutes or until tender.
Recipe makes 12 servings.
Serving size: 1 chicken breast
Calories: 246; Total Fat: 5g; Saturated Fat: 2mg; Cholesterol: 76mg; Sodium: 318mg; Carbohydrates: 11g; Fiber: 1g; Protein: 36g
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