3 medium skinless, boneless chicken breasts
1/3 cup cornmeal (or breadcrumbs)
2 TBSP taco seasoning
3 Anaheim chili peppers
Mozzarella cheese, cut into 6 ¼ inch strips
Salsa and chips (optional)
Place Anaheim chili peppers on a cookie sheet and broil in oven at 450° F for 8-10 minutes or until they blister and start turning brown (rotate chili peppers half way through to get blisters on both sides of the chilis). Remove from oven and place in a ziplock bag. Allow them to cool, then remove skins. Cut off stem, then cut in along one side and remove seeds. The chili should now be a flat thin strip. Cut strip into two long pieces to allow for a total of 6 long strips of chilis.
Cut chicken breasts in half horizontally, then place each chicken piece between two pieces of plastic wrap. Pound lightly until about 1/8” inch thick.
In a shallow bowl combine cornmeal (or breadcrumbs) and taco seasoning. Place an egg an another shallow bowl, beat lightly.
For each chicken roll, place an Anaheim chili pepper on chicken piece, then place a cheese stick on top of chili pepper. Roll up chicken and secure with a toothpick. Dip chicken rolls into egg, then roll in cornmeal mixture. Place roll seam side down on baking sheet. Bake in a 375° F oven for 30 minutes or until chicken is cooked through.
While chicken is cooking prepare cream sauce and salsa. Once chicken is cooked through, allow it to cool for 5 minutes. Cut into strips, to expose the cheese and chilis. Top with cream sauce. Serve with salsa and chips.
We really enjoy this dish. It reminds me of a south of the border Chicken Cordon Blue. Just like Chicken Cordon Blue needs a great sauce, so does this dish. If you are short on time and don’t have a few minutes to make a cream sauce, top with salsa mixed with a little sour cream. Recipe adapted from The Better Homes and Gardens Easy Everyday Cooking.