Baked Chicken Chiles Rellenos

Yum, Yum - not too spicy AND "low fat". Serve w/ Mexican Rice.

Prep: 30 min
Bake: 25 (dep on oven)
Preheat & Bake @ 375
Makes 6 servings; serves 6 adults (lightly) OR 2 adults, 2 children & leftovers =)

• 6 skinless, boneless chicken breast halves
• 1/3 C flour
• 3T cornmeal (this def makes a difference vs. breadcrumbs)
• 1/4 t ground RED pepper (I forgot to put this in the mix and just *slightly* sprinkled over the top of the chicken before it went into the oven. Just enough spice, but not too much for children.]
• 1 egg
• 1T water
• 4oz can of whole green chile peppers, rinsed, seeded, & cut in 1/2 lengthwise = 6 pieces [TJs didn't have these; Albertsons only had a Large jar, so I would double the recipe to use them all up and then freeze 1/2 after baked if you don't want the rest to go to waste]
• 2 oz monterey jack cheese, cut into six, 2x1/2" sticks (if you have cheese stix on hand, use that but cut in 1/2)
• 2T fresh cilantro or parsley (skip if you want, they were great both ways)
• 1/4 t black pepper (i forgot to use this and they were great w/o it)
• 2T butter, melted
• 1 8oz jar of green or red salsa (I used La Casera - small can- Green salsa and heated for 20secs)

Directions.

1. Place a chicken breast 1/2 b/t 2 pieces of plastic wrap (cover all). Using the flat side of a meat tenderizer, pound meat lightly into a rectangle about 1/8" thick. [Personally, I like my chicken thin, so next time I will butterfly-cut each piece & get 2x more chicken so that doubly the recipe w/ those chiles is easier.] Remove plastic wrap; repeat w/ all chicken.
2. Get out 3 shallow bowls: 1) egg & water; whisk 2) cornmeal/flour (or red pepper if you want to add here, add more if you like it really spicy) 3) chiles, sliced cheese & cilantro/parsley bits.
3. Conduct egg/cornmeal/flour bath on each chicken piece. On 1 end of the chicken, place 1 chile, 1 piece of sliced cheese & sprinkle w/ fresh cilantro or parsley (optional). Roll chicken w/ "filling" and use toothpicks to hold together if needed. [This is where your children can help - bathe & fill ... *you* roll]
4. Place rolled chicken, seam side down, in baking dish.
5. Drizzle chicken w/ butter (sprinkle w/ red pepper if you did *not* use in cornmeal mixture).
6. Bake *uncovered* for 25-30 minutes. Until chicken is beginning to brown on edges (or 170degrees).
7. Remove toothpicks before serving. Plate. Drizzle w/ heated salsa. Serve.