Chile Rellenos Chicken

This is a really quick and tasty dish that you will love.  I just made it for the first time tonight and I wish I had not eaten something already for supper.  I had to take 3 test bites of this one.  So good.

2 boneless, skinless chicken breast halves (4-6 oz. each)
1 lime, cut in half crosswise
1 egg white
1 garlic clove, pressed
1/2 cup finely crushed nacho cheese flavored tortilla chips (about 1 1/2 cups)
1/2 can (4 oz.) whole green chilies
2 T. shredded Monterrey Jack Cheese
1 t. snipped fresh cilantro
Prepared Salsa (opt.)

1.  Preheat oven to 400 degrees F.  Line a shallow pan with foil.

2.  Place one chicken breast in a resealable food storage bag. Seal. Lightly flatten to even thickness with a meat mallet.  Repeat with other breast (I actually put them both in a gallon-size bag so that I could adjust the size more easily.  And it was quicker).  Discard bag.

3.  Juice the lime halves into a small bowl.  Add egg white and garlic.  Whisk until frothy.

4.  Place crushed tortilla chips in a shallow dish.  Dip chicken into egg mixture, then into chips, coating completely.  Discard any remaining chips. Place chicken on pan.

5.  Bake 20-22 minutes or until chicken is no longer pink and juices run clear.  Arrange chile strips over chicken, sprinkle with cheese and bake 2-3 minutes or until cheese melts.  Remove from oven.  Sprinkle with cilantro.  Serve with salsa if desired.  YIELD: 2 servings.

Source:  Stoneware Inspirations.


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