CHICKEN RELLENO
Make and share this Chicken Relleno recipe from Food.com.
Provided by Molly53
Categories Chicken Breast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 235.5, Fat 5.8, SaturatedFat 2.1, Cholesterol 81.6, Sodium 447.7, Carbohydrate 10.2, Fiber 1.1, Sugar 1.9, Protein 34.1
CHICKEN MOFONGO RELLENO
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
CHICKEN CHILES RELLENOS ALFREDO
This recipe combines my daughter's love of chiles rellenos and my love of chicken Alfredo! To cut down on the spice level you could substitute Monterey Jack cheese for the pepper jack. —Jennifer Stowell, Smithville, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook angel hair according to package directions. Drain., Meanwhile, sprinkle chicken with garlic powder, cilantro and cumin. In a large nonstick skillet, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Remove., In same skillet, melt butter. Stir in heavy cream, cream cheese and lime zest until combined, 4-6 minutes. Stir in pepper jack until melted. Add chiles and lime juice. Return chicken to skillet; heat through. Toss chicken mixture with pasta.
Nutrition Facts : Calories 698 calories, Fat 43g fat (26g saturated fat), Cholesterol 167mg cholesterol, Sodium 354mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
CHILES RELLENOS CHICKEN
There's a little math and a lot of mouthwatering flavor in this simple dinner recipe. The creamy cilantro and lime sauce would taste terrific with rice or egg noodles. -Julie De Matteo, Clementon, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings (1-1/2 cups sauce).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 416 calories, Fat 24g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 583mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 43g protein.
CHICKEN RELLENOS
Make and share this Chicken Rellenos recipe from Food.com.
Provided by southern chef in lo
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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