Baked Chicken Chiles Rellenos

To the six snowflakes I saw falling today...thank you. I have to recognize the nice cool days when they happen because if I took time to point out the hot ones, I'd get demoralized. However, it is nice to be somewhere that "cold" days are really not that cold. We just received news this evening that I may be spending a couple of weeks in February traveling for work to Montana, Wyoming and North Dakota. Go check out the ten-day forecast for Minot, ND and six snowflakes don't seem so bad.

Tonight we made some delicious baked chicken rellenos. These are similar to the Chicken Kiev we made a while back. If you want to check out the recipe below, go for it, but just know we did almost everything differently. We used 3 giant chicken breast halves rather than 6. We also used diced green chiles rather than whole. And we used shredded cheese instead of sticks. They were really good. The salsa on top was a nice touch. I think I liked the Chicken Kiev a little more, but this was pretty good.

Connor says: I am not up for trying something new tonight. I don't want this breaded chicken. Instead, I'll take my breaded chicken nuggets from the freezer.

Makes 6 servings

6 skinless, boneless chicken breast halves
1/3 cup all-purpose flour
3 tbsp cornmeal
1/4 tsp salt
1/4 tsp cayenne pepper
1 egg lightly beaten
1 tbsp water
1 4-oz can whole green chiles or whole jalapeño peppers, rinsed, stemmed, seeded, and halved lengthwise (6 pieces total)
2 oz Monterey Jack cheese, cut into six 2 x 1/2 inch sticks
2 tbsp snipped fresh cilantro or parsley
1/4 tsp black pepper
2 tbsp butter or margarine, melted
1 8 oz jar green or red salsa

1) Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into rectangles, 1/4 to 1/2 inch thick. Discard plastic wrap.

2) Preheat oven to 375. Line a shallow baking pan with foil; set aside. In a shallow bowl combine flour, cornmeal, salt, and cayenne pepper. In a second shallow bowl combine egg and water.

3) Place a chile pepper half on each chicken piece near an edge. Place a stick of cheese on each chile pepper. Sprinkle with cilantro and black pepper. Fold in side edges; roll up from edge with cheese and  chile pepper. Secure with wooden toothpicks.

4) Dip chicken rolls into egg mixture to coat; coat all sides with cornmeal mixture. Place rolls, seam sides down, in prepared baking pan. Brush with melted butter.

5) Bake, uncovered, for 30-35 minutes or until chicken is no longer pink. Remove toothpicks. Meanwhile, heat salsa; serve over chicken.