It's tough to go wrong with Mexican flavors, everything always works together. Green chiles and cilantro give this stuffed chicken a real kick to go along with all the ooey gooey cheese inside.
6 boneless, skinless chicken breast halves
1/3 cup white or yellow cornmeal
1/2 package taco seasoning mix
1 egg, beaten
1 can (4 ounce size) green chiles
2 ounces cheddar cheese, cut into strips
4 tablespoons chopped fresh cilantro
1/4 teaspoon crushed red pepper flakes
2 ounces shredded cheddar or monterey jack cheese
8 ounces salsa, optional
Preheat the oven to 375 degrees F.
Pound the chicken breasts so they are an equal thickness of about 1/8-inch thick. Set aside.
Combine the cornmeal and taco seasoning in a shallow dish. Place the beaten egg in another shallow dish.
Place a chicken breast on a work surface. Place green chiles, cheddar cheese strips, cilantro, and crushed red pepper near the bottom edge of the chicken breast. Fold the sides in and roll the chicken breast up.
Dip the rolled chicken breast in the beaten egg, turning to coat it well and then let any excess drip off. Next roll the chicken in the seasoned cornmeal, pressing lightly so the cornmeal adheres to the chicken. Place the chicken seam-side down in a shallow baking dish. Repeat with the remaining ingredients.
Place the chicken in the oven and bake at 375 degrees F for 25 minutes. Top the chicken with the shredded cheese and return to the oven to for 5 more minutes or until the cheese is melted and the chicken is cooked through.
Serve the chicken immediately with salsa, if desired.
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