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Full Online Book HomeLearning KitchenMexican And Hispanic - Pollo Relleno
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Mexican And Hispanic - Pollo Relleno Post by :Louis_Burleson Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2269

Click below to download : Mexican And Hispanic - Pollo Relleno (Format : PDF)

Mexican And Hispanic - Pollo Relleno

Start to Finish 45 minutes
Serves 6

6 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
1/3 cup cornmeal
1/2 of a 1.25 oz. package (2 tablespoons) taco seasoning mix
1 egg
1 (4-ounce) can whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
2 ounces Monterey Jack cheese, cut into six 2 by 1/2 inch sticks
2 tablespoons snipped fresh cilantro or fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 (8-ounce) jar taco sauce or salsa
1/2 cup shredded Monterey Jack or cheddar cheese (opt.)
Fresh cilantro springs (opt.)

Preheat oven to 375 degrees F.

Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.

In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.

For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese.

Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.
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Mexican And Hispanic - Pollo Diia Diavoia Mexican And Hispanic - Pollo Diia Diavoia

Mexican And Hispanic - Pollo Diia Diavoia
1 (2 lb.) broiling chicken, split 1 tbsp. crushed peppercorns 2 tsp. salt 1/3 cup lemon juice 3 tbsp. olive oil Place chicken in a deep dish. Pour lemon juice over chicken. Add peppercorns, salt, and olive oil. Cover and marinate for at least 2 hours. During this time uncover and baste occasionally. Place chicken on charcoal grill skin down. Broil until skin has turned light brown. Then turn over and baste periodically with marinade.

Mexican And Hispanic - Petto De Pollo Mexican And Hispanic - Petto De Pollo

Mexican And Hispanic - Petto De Pollo
4 Boneless Chicken Breasts 1 cup Dry White Wine Juice of 3 Medium Lemons 2 Tbl. Unsalted Butter 1/2 cup Sliced Marinated Ginger 1/4 cup Parsley, finely chopped Remove skin and fat from chicken breasts. With a wooden mallet,flatten (and tenderize) chicken breasts. With a sharp knife, slit the breasts through the centre, leaving a small hinge for the two halves. In a heavy skillet, melt butter. Add wine and heat until bubbly. Add prepared chicken breasts and cook on medium-high heat for about two minutes or until