Fiesta Chicken Roll Ups Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3: Whole Chicken Breasts *,
8 ounce: Canned Tomatoes,
4 ounce: Whole Green Chiles, Canned
1/2 cup: Chicken Broth,
1/4 cup: All-Purpose Flour,
2 tbsp: Chili Powder,
1/4 cup: Yellow Cornmeal,
2 tsp: Vinegar,
Dash Garlic Powder,
3/4 tsp: Crushed Red Pepper,
Dash Red Pepper,
1/4 tsp: Cumin,
1: Egg,
1/4 tsp: Oregano,
3 tbsp: Milk,
1/2 cup: Milk,
1/4 cup: Cooking Oil,
2 tbsp: All-Purpose Flour,
3 tbsp: Cooking Oil,
1/2 cup: Shredded Cheddar Cheese,
2 tbsp: Chopped Onion,
1/4 cup: Pitted Black Olives,
2 Cloves: Garlic,
Directions:
* Skinned, halved lengthwise and boned.
~---------------------------------------------------------------------
~-- Pound meat into 1/8" thickness. Halve three chili peppers
lengthwise and remove any seeds. Place one half of a chili on each
chicken piece. Fold in sides of chicken and roll up as a jelly roll.
Secure with wooden toothpicks. Combine 1/4 flour, cornmeal, garlic
powder, red pepper and 1/4 t salt and set aside. Beat together egg
and 3 T milk. Roll each chicken roll in flour mixture, dip in egg
mixture and then again in flour mixture. In a skillet, heat 1/4 c
oil. Cook chicken in hot oil for 10-15 minutes, browning on all
sides. Transfer chicken to a 12" X 17-1/2" baking dish. Bake in
400
F oven until tender, approximately 15 minutes. Prepare the sauce
while chicken is in oven. In a 2 quart saucepan, heat 3 T oil. Add
onion, garlic and cook until tender, about 5 minutes. Stir in the
undrained tomatos, chicken broth, chili powder, vinegar, crushed red
pepper, cumin, oregano and 1/4 t salt. Simmer for 20 minutes
uncovered. Transfer chicken to a platter and remove toothpicks.
Combine tomato mixture with 1/2 cup milk and 2 T flour. Thicken for
1-2 minutes. To serve, pour sauce over rolls, top with cheese and
olives.
Source from luhu.jp
~---------------------------------------------------------------------
~-- Pound meat into 1/8" thickness. Halve three chili peppers
lengthwise and remove any seeds. Place one half of a chili on each
chicken piece. Fold in sides of chicken and roll up as a jelly roll.
Secure with wooden toothpicks. Combine 1/4 flour, cornmeal, garlic
powder, red pepper and 1/4 t salt and set aside. Beat together egg
and 3 T milk. Roll each chicken roll in flour mixture, dip in egg
mixture and then again in flour mixture. In a skillet, heat 1/4 c
oil. Cook chicken in hot oil for 10-15 minutes, browning on all
sides. Transfer chicken to a 12" X 17-1/2" baking dish. Bake in
400
F oven until tender, approximately 15 minutes. Prepare the sauce
while chicken is in oven. In a 2 quart saucepan, heat 3 T oil. Add
onion, garlic and cook until tender, about 5 minutes. Stir in the
undrained tomatos, chicken broth, chili powder, vinegar, crushed red
pepper, cumin, oregano and 1/4 t salt. Simmer for 20 minutes
uncovered. Transfer chicken to a platter and remove toothpicks.
Combine tomato mixture with 1/2 cup milk and 2 T flour. Thicken for
1-2 minutes. To serve, pour sauce over rolls, top with cheese and
olives.
Source from luhu.jp