Chicken Rellenos |

Chicken Rellenos

Diane Klein • Loveland, Colo.

  • 1-1/2 c. Monterey Jack cheese, shredded
  • 4 Chicken breasts, skinless
  • 3 Tbsp. Green chilies, diced
  • 30 Ritz crackers, crushed
  • 1/2 t. Chili powder
  • 1/4 t. Ground cumin
  • 2 Tbsp. Flour
  • 1 Egg, beaten
  • 3 Tbsp. Butter, melted

Pound each chicken breast to 1/4-inch thick. Top each breast with 1/4 cup of cheese and sprinkle with green chilies. Roll up chicken starting with the narrow edge first, secure with toothpicks. In a bowl mix cracker crumbs, chili powder, cumin, flour and beaten egg. Roll chicken breast in crumb mix. Place breasts on a greased 12-by-8-inch pan. Drizzle melted butter on each chicken breast. Bake at 350 degrees for 35-40 minutes.