1/3 Cup Cornmeal
2 Tbls. Taco Seasoning
1 Egg, beaten
1 Tbls. Water
4 Boneless, Skinless Chicken Breasts, flattened to 1/4″
1/3 Cup Chopped Fresh Cilantro
½ tsp. Red Pepper Flakes
4 Tbls. Canned Diced Green Chile Peppers
3/4 Cup Shredded Mozzarella Salt & Freshly Ground Black Pepper, to taste
Combine cornmeal and taco seasoning together in a bowl. Set aside. Combine beaten egg and water in a bowl.
Set aside. Place each chicken breast between two pieces of plastic film and flatten to 1/4″ with a meat mallet.
Season the flatten chicken breasts with salt and pepper to taste.
Sprinkle each breast with 1/4 of the cilantro and red pepper flakes.
Place 1/4 of the green chiles on the narrow end of the chicken and top with 1/4 of the cheese.
Starting on the end with the chiles and cheese, roll the chicken breast into a tight roll, tucking in sides.
Dip the chicken in the egg mixture and the coat well in the conmeal mixture.
Place the chicken on the edge of a clean piece of plastic film.
Roll the chicken up tightly in the film, then twist the ends of the film to make a tight, compact roll.
Place the rolled chicken in the freezer for 1 hour to allow everything to set up.
To cook, preheat the oven to 350 degrees.
Spray a baking sheet with non-stick spray and unwrap the plastic from the chicken.
Place the chicken on the baking sheet, seam-side down, and spray the top of the chicken with non-stick spray.
Bake, uncovered, 30-35 minutes, until the internal temperature reaches 165 degrees.
Remove the chicken from the oven and allow to rest 5 minutes before slicing each breast into 3 roulades for service.
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