Chicken Relleno

Name: Chicken Relleno
Ingredients: 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

9 ingredients

8 steps

Ingredients

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

Directions

1

Preheat oven to 400°F.
2

Flatten chicken breasts between wax paper to 1/4-inch thickness using a meat mallet or rolling pin.
3

Place 1/2 green chili and 1 ounce cheese in the center of each chicken breast.
4

Roll chicken lengthwise and secure with wooden skewers or toothpicks.
5

Combine breadcrumbs and next 4 ingredients.
6

Dip rolls in milk, then dredge in breadcrumb mixture to evenly coat.
7

Place chicken in a baking dish sprayed with nonstick cooking spray.
8

Bake uncovered 30 minutes or until tender.