With Spring arriving today, the warmer weather allows many to get outside and Grill. Chef Serge is in the studio today cooking up a fantastic dish perfect for the grill!
Cheese-Stuffed Chicken Rellenos
4 each 6 oz. boneless, skinless chicken breasts
⅓ cup white cornmeal
1 Tbls. taco seasoning
6 oz. canned, diced mild green chiles
1 cup shredded mozzarella
1 tsp. salt
¼ tsp. ground black pepper
¼ tsp. red pepper flakes
1 Tbls. finely chopped fresh cilantro
Place each chicken breast half between 2 pieces of plastic wrap.
Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. In a bowl combine cornmeal and taco seasoning mix.
Place eggs in another bowl and beat lightly with 1 Tbls. of water.
For each roll, season chicken with salt and pepper.
Place 1/4 of the cheese atop the chicken breast and top with 1/4 of the diced chile peppers.
Sprinkle with some of the cilantro and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
Dip rolls into egg and coat with cornmeal mixture.
Tightly roll each piece of chicken in plastic wrap and repeat the process with the remaining chicken breasts. Place rolls in the freezer for 1 hour to allow them to set up.
Remove the plastic wrap and place rolls on a baking sheet. Bake, uncovered, in a 325 degree F oven for 25 to 30 minutes until the internal temperature reaches 165 degrees.