Ingredients:
4 boneless skinless chicken breast halves
1/2 cup shredded taco cheese or 1/2 cup cheddar cheese
2 tablespoons finely chopped onions
2 tablespoons snipped fresh cilantro (optional)
1 teaspoon chili powder
4 canned green chili peppers, drained
1 eggs, beaten
1 tablespoon milk
1/4 cup fine dry breadcrumbs
1 teaspoon chili powder
1/2 teaspoon salt
Directions:
Place each chicken breast between 2 pieces of plastic wrap; pound lightly with the flat side of a meat mallet into a rectangle about 1/4 inch thick.
Combine the cheese, onion, cilantro (if using) and 1 teaspoon chili powder in a small bowl.
Stuff one quarter of the cheese mixture into each whole chile pepper.
Place 1 stuffed pepper on top of each flattened chicken breast; roll up chicken around the chile pepper, folding in sides, and secure with wooden toothpicks, if necessary.
Combine egg and milk in a shallow dish.
Stir together bread crumbs, 1 teaspoon chili powder and the salt in another shallow dish.
Dip the chicken rolls in the milk mixture; dip in the crumb mixture to coat.
Place chicken rolls in an ungreased 2-quart square baking dish; bake uncovered in a 375 degree oven about 40 minutes or until chicken is tender and no longer pink.
Servings: 4
Time preparation: 25 min.
Time total: 65 min.