Ingredients Jump to Instructions ↓

  1. 6 skinless boneless chicken breast halves

  2. 2/3 cup cornmeal

  3. 1 package dry taco seasoning mix

  4. 1 egg, beaten

  5. 8 ounces block Cheddar cheese cut into 6 equal strips

  6. 1/4 cup chopped cilantro

  7. 1 can (about 4 1/2 ounces) chopped mild green chiles

  8. 1/4 teaspoon dried red pepper flakes, or to taste

  9. 4 ounces additional shredded Cheddar or Monterey Jack cheese

  10. 8 ounces jarred or homemade salsa

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 F. Line a shallow baking pan with nonstick foil.

  2. Rinse chicken breasts and pat dry. Pound chicken to about 1/4-inch thickness, until flat.

  3. In a bowl, combine cornmeal and taco seasoning mix. Place egg in a separate bowl.

  4. For each roll place Cheddar cheese strips, green chiles, cilantro , and crushed red pepper flakes near edge of one pounded breast. Fold in sides and roll, starting from the cheese/pepper side. (Secure with toothpick, if necessary, but remember to remove the toothpick before serving.) Dip rolls in egg, then roll in cornmeal mixture.

  5. Place chicken rolls, seam-side down in prepared pan. Bake uncovered for 25 to 30 minutes. Sprinkle with shredded cheese the last 5 minutes of baking. Serve topped with heated salsa .

  6. Yield: 6 servings Mexican Stuffed Chicken Breasts Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to, Inc.


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