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Chicken Rellenos

Serves: 6
Total Calories: 228

Ingredients

6 boneless chicken breasts halves (about 1 1/2 pounds)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
3 tablespoons diced green chilies
3 tablespoons sliced pimientos
30 Ritz crackers, coarsely crushed (about 1 1/2 cups crumbs)
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
2 tablespoons all-purpose flour
1 egg, beaten
3 tablespoons margarine, melted
1 (16-ounce) jar salsa (mild, medium, or hot) or your own homemade

Directions:

Pound each chicken breast to 1/4 -inch thickness; top each with 1/4 cup cheese. Combine chiles and pimentos; sprinkle one tablespoon chile mixture over cheese. Roll up chicken from short edge; secure with toothpicks. Mix cracker crumbs, chili powder, and cumin. Coat chicken rolls with flour; dip in egg, then roll in crumb mixture. Place chicken rolls in 8x12-inch baking dish. Drizzle margarine over chicken. Bake at 350° for 35 - 40 minutes or until done. Remove toothpicks; serve with salsa.

Nutritional Facts:

Serves: 6
Total Calories: 228
Calories from Fat: 119

This Chicken Rellenos recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.


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