| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Main dish, Poultry |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil, divided |
| 1 |
cn |
(15 1/4-ounce) DEL MONTE FreshCut Golden Sweet Whole Kernel Corn, drained |
| 1 |
cn |
(14 1/2-ounce) diced tomatoes, drained |
| 1/2 |
c |
Diced onion |
| 1/3 |
c |
Minced fresh cilantro |
| 2 |
tb |
Red wine vinegar |
| 4 |
|
Skinned and boned chicken breast halves |
| 1 |
cn |
(4-ounce) whole green chiles, drained |
| 3/4 |
c |
(3 ounces) 4-cheese Mexican blend shredded cheese |
|
|
Salt and pepper |
|
|
Fresh minced cilantro |
INSTRUCTIONS
Combine 2 tablespoons olive oil and next 5 ingredients; stir well. Cover
and chill 1 hour. Place chicken between 2 sheets of plastic wrap; pound to
1/4-inch thickness with meat mallet or rolling pin. Make a lengthwise slit
in one of each green chile; open and remove seeds. Arrange a chile over
each chicken breast half. Sprinkle with cheese. Roll up each chicken breast
half, and secure with wooden picks. Sprinkle with salt and pepper. Cook
chicken in remaining 2 tablespoons oil in a large heavy skillet over medium
heat 4 to 5 minutes on each side or until done. Sprinkle with additional
cilantro, and serve with salsa.
Posted to MM-Recipes Digest V4 #188 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 18, 1997
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