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This recipe was plucked from the Sunday Oregonian way back in January of 1996 and has been a favorite in the Memo household since. Dinner guests are always impressed with this dish as well.
We watch for boneless chicken breasts to go on sale and make up extras. The chicken bundles freeze nicely - simply hold off on the breading steps until you thaw them for use.
We serve this with a crisp tossed salad, brown rice and grilled asparagus.
Our readers would love to hear about a recipe that you stumbled upon, or one you created in a pinch, that has become a family favorite. Make sure the measurements and instructions are accurate and include any adaptations you have made. Please cite the original source, so we can give proper credit. Send your submissions, along with a photo, to Darlene Vinson at editor@midcountymemo.com or 3510 N.E. 134th Ave., Portland, OR 97230 no later than Tuesday, March 15 for consideration for the April issue.
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| Spicy Chicken Rellenos served with Pancetta wrapped asparagus. |
Yield: 4 servings
2 Anaheim chilies (see notes)
1-1/2 cups unseasoned bread crumbs
1 tablespoon chopped fresh parsley (see notes)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne, pepper, or to taste
4 boneless, skinless chicken breast halves
6 ounces grated, low-fat jack or pepper jack cheese, divided (1-1/2 cups)
1/3 cup all-purpose flour
1/3 cup egg substitute, slightly beaten
Blacken the Anaheim chilies on all sides under the broiler. Place them in a paper bag and seal the bag for 15 minutes. Peel and seed the chilies. (Do not run the chilies under water or you'll lose the flavorful oils.) Coarsely chop and set aside. (If you wish to skip this process, use canned Anaheim chilies.)
Preheat the oven to 350 degrees. Coat a baking sheet lightly with nonstick cooking spray and set it aside.
In a mixing bowl, combine the bread crumbs, parsley, cumin, chili powder, garlic powder, salt, black and cayenne peppers. Set aside.
Place the chicken breast between 2 pieces of plastic wrap. With the flat side of a tenderizer, pound each breast until each is about 1/8 inch thick. In the center of each breast, place one quarter of the cheese and one quarter of the chopped chilies, reserving some chilies for garnish. Starting on one long side, roll the breast carefully to form a roll.
Lightly rub flour all over each chicken bundle, then brush with the egg substitute. Roll each breast in the bread crumb mixture., set them seam side down on the prepared baking sheet. Sprinkle the reserved chilies on top. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake an additional 5 to 10 minutes or until golden brown and meat is no longer pink. Serve immediately.
Notes: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.
Dried parsley or cilantro can be substituted for the fresh parsley. Reduce the amount to 1 to 2 teaspoons.
If you do not have egg substitute on hand, use a lightly beaten fresh egg. The dish will not be as low-fat, but you've got to try it!
Submitted to the Oregonian by Debrah Vanchura
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