| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Main dish, Poultry | 6 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil, divided |
| 1 | 15 1/4-ounce DEL MONTE | |
| FreshCut Golden Sweet | ||
| Whole | ||
| Kernel Corn drained | ||
| 1 | 14 1/2-ounce diced | |
| tomatoes drained | ||
| 1/2 | c | Diced onion |
| 1/3 | c | Minced fresh cilantro |
| 2 | T | Red wine vinegar |
| 4 | Skinned and boned chicken | |
| breast halves | ||
| 1 | 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 <[email protected]> on Jul 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 327
Calories From Fat: 160
Total Fat: 18g
Cholesterol: 97.1mg
Sodium: 895.6mg
Potassium: 583.9mg
Carbohydrates: 14.6g
Fiber: 2.2g
Sugar: 5g
Protein: 27.2g