CHICKEN CHILE RELLENO ROLLS

These are really simple and a nice addition to a Mexican-flavored meal.  They can either be served as individual rolls for an entrée or sliced and used as a heavy hors d’oeuvre.   I made them during the holidays when all the family was here as another meat choice when we had carne guisada and other sides.  Everyone really enjoyed them and requested that they be blogged.  It is always nice to find something so easy to make that is still quite tasty.  Our HEB sells thin sliced chicken breasts, but if yours doesn’t then you will need to pound the regular size ones until they are about ¼” thick.  BTW I doubled this recipe because I had more than 4 people.

4 thin-sliced chicken breasts

¾ c. shredded Colby Jack cheese

3 TB finely minced onion

3 TB minced fresh cilantro

1 t. chili powder

1 – 4 oz. can diced green chiles

1 egg, beaten

1 TB milk

¼ c. panko bread crumbs *

1 TB flour

1 t. chili powder

½ t. salt

1 TB olive oil (or more)

Preheat oven to 350 degrees.  Spray a shallow baking dish with Pam and set aside.

Lightly sprinkle one side of each chicken breast with salt and pepper and set aside.  In a small bowl combine cheese, onion, cilantro, chili powder and green chiles.  Divide this mixture evenly over the chicken and spread to within ¼” from around the edges.  Roll up chicken, folding in the edges.  Secure with toothpicks.

In a shallow dish combine the egg and milk.  In another shallow dish mix together the bread crumbs, flour, chili mix, and salt.  Dip the chicken rolls into the egg mixture and then into the crumb mixture.  Place the chicken in the prepared baking dish.  Drizzle olive oil over the rolls.  Bake uncovered for 25-30 minutes or until chicken is no longer pink.

*I would probably go on and double the bread crumb mixture even for just 4 breasts.  If you double the recipe then you will obviously need more of this mixture.