This recipe was created by Jason and Alexandra when they cooked dinner for me one night when I was late coming home from a meeting. Given the food I had on hand, I had suggested they grill chicken or make chili rellenos. They combined the ideas and made this.
4 boneless, skinless chicken breasts, about 1-1/2 # total
4 roasted green chilies (I generally use Anaheim)
8-12 thin slices cheddar cheese (I use Cabot's Hunter)
1 egg (I have on occasion used 1/4 c "egg product" - 1 egg will actually do 4-6 pieces - but I think in this case using the real egg is better.)
1) Preheat oven to 350 degrees F.
2) Cut a large pocket into each chicken breast.
3) Remove stems and seeds from chili.
5) Whisk egg in a small bowl.
6) Coat chicken with egg and then breadcrumbs/panko and place on an oiled baking sheet.
Alexandra perfected the recipe and cooked this as part of an anniversary dinner for Ed and me in August ’02. She started the dinner with Gazpacho, served the Pollo Relleno with Spanish Rice (photo at left --- not a great photo but this was a special occasion not a photo shoot) and concluded with Tortillas and Ice Cream. Awesome dinner.
Guacamole and chips are not served as an hors d'oeuvre, a Guacamole Salad makes a great accompaniement to the chicken.
* Whole Foods "sun dried tomato panko" was replaced by "buffalo style panko", became much more expensive and was frequently not available. Two good reasons to seek an alternative. I now use either plain breadcrumbs or panko or more often mix the breadcrumbs or panko with Salmon Rub to taste; the more rub the spicier the coating.
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