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CHICKEN - Poblano Chicken Bundles
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| Poblano Chicken Bundles FAMILY CIRCLE Ingredients | |
| 4 | boneless skinless chicken breast halves,, ( 6 oz. each) |
| 2 tablespoons | fresh cilantro leaves |
| 2 ounces | reduced-fat monterey jack cheese, ( use 4 cheese sticks if available) |
| 1 large | poblano peppers, cut into 12 strips ( 2 1/2 inch strips) |
| 1/3 cup | yellow cornmeal |
| 1 teaspoon | chili powder |
| 1/4 teaspoon | salt |
| 1 | egg whites, lightly beaten |
| 1 tablespoon | water |
| 1 tablespoon | canola oil |
| 1/2 cup | pico de gallo, ( or salsa) (optional) |
| fresh cilantro,, ( to garnish) | |
Directions
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken until 1/8 inch thick. Remove plastic wrap.
Divide the 2 tablespoons cilantro evenly among the chicken pieces. Place a cheese stick and three poblano strips across the center of each chicken piece. Fold in sides; roll up from bottoms and secure with wooden toothpicks.
In a shallow dish combine cornmeal, chili powder, and salt. In another shallow dish combine egg white and the water. Dip chicken bundles into egg white mixture and then into cornmeal mixture, turning to coat.
In a large nonstick skillet heat oil over medium heat. Add chicken bundles, seam side down. Cook about 10 minutes or until browned on all sides, turning occasionaly. Reduce heat to medium-low. Cover and cook for 10-12 minutes more or until no longer pink turning once. If desired, serve with pico de gallo and sprinkle with additional cilantro.
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