Breast Of Chicken Relleno Recipes

Steps:

• Preheat oven to 400°F.
• Flatten chicken breasts between wax paper to 1/4-inch thickness using a meat mallet or rolling pin.
• Place 1/2 green chili and 1 ounce cheese in the center of each chicken breast.
• Roll chicken lengthwise and secure with wooden skewers or toothpicks.
• Combine breadcrumbs and next 4 ingredients.
• Dip rolls in milk, then dredge in breadcrumb mixture to evenly coat.
• Place chicken in a baking dish sprayed with nonstick cooking spray.
• Bake uncovered 30 minutes or until tender.

Steps:

• Cut a pocket in the thickest part of each chicken breast. Combine chiles and pepper Jack cheese; spoon into each pocket. Secure with toothpicks. , In a large cast-iron or other ovenproof skillet, brown chicken on both sides in oil. Bake, uncovered, at 350° until a thermometer reads 165°, 15-20 minutes. Remove chicken from skillet; keep warm., Add garlic to skillet; cook for 1 minute. Stir in the cream cheese, broth and lime juice until blended. Bring to a boil. Stir in cilantro and lime zest. , Remove toothpicks from chicken. Serve with cream sauce.

Steps:

• For the sofrito: Put culantro, garlic, green onions, yellow onion, green pepper, cilantro and 1/4 cup water in a blender and blend.
• For the chicken: Put the chicken in a pressure cooker. Add tomato puree, chicken bouillon powder, salt, 4 tablespoons sofrito (save the remainder for another use) and 3/4 cup water. Pressure cook for 30 minutes.
• Carefully release pressure from the pressure cooker, then open it and shred the chicken with tongs. Add the green peppers and onions. Cover and pressure cook until the veggies are soft, another 2 to 3 minutes.
• For the mofongo: Heat several inches of canola oil to 350 degrees F in a large pan.
• Peel the plantains and cut into small pieces. Fry the plantains until they are cooked through, 3 to 4 minutes. Transfer some fried plantain pieces to a mortar and pestle. Add olive oil, garlic puree and salt and mash until well combined and it has a pastelike consistency with some small chunks of plantains.
• Mold the mashed plantain inside the mortar into a cuplike form. Plate and fill it with the chicken. Repeat to make 3 to 5 more servings.

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.

Steps:

• Place each chicken breast halves between 2 pieces of heavy duty plastic wrap. Flatten each breast to ¼-inch thick using a meat mallet or rolling pin. Sprinkle with salt.
• Place a green chili half and 4 slices cheese in center of each piece of chicken. Roll up lengthwise, tucking edges inside. Secure roll with wooden toothpicks.
• Dredge chicken in flour. Combine egg and milk. Dip chicken in egg mixture then roll in bread crumbs.
• Fry chicken in 2 inches of hot oil (375°F) in a deep skillet or Dutch oven for 10 minutes or until golden, turning once. Drain well on paper towels.
• Serve immediately with salsa.

Steps:

• Cut a pocket in to the middle of each chicken breast.
• Pack in 1/3 cup of grated cheese into the opening of each breast.
• Pin opening closed with wooden skewers or strong toothpicks.
• Beat the eggs and milk together in a small bowl.
• Dip the stuffed chicken breasts in the flour and then in the egg batter.
• Roll them in the cornmeal.
• Heat a large skillet on the stove, add oil and heat to 350°F.
• Add the chicken breasts and saute them on both sides until golden brown.
• While the breasts are browning, preheat the oven to 450F and spritz a baking dish with cooking spray.
• Place the sauteed, stuffed chicken breasts in prepared baking dish.
• Cover them with the green chile sauce and the remaining 1/2 cup of Monterey Jack cheese.
• Bake the breasts for 6-8 minutes, or until the cheese is melted.

Steps:

• Preheat oven the 375 degrees F.
• Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
• Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
• Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
• Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
• Repeat with all breasts and chile peppers.
• Beat the egg and milk together and pour into a shallow dish or pan.
• Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
• Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
• Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
• Remove and discard toothpicks.
• Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.