Pollo Relleno Glaseado Con Sidra Recipes

POLLO RELLENO!

Steps:

• Place each chicken 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 spoonful of 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 F oven for 25 to 30 minutes.
• Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.
• Goes great with Zatarains Yellow Rice!

POLLO RELLENO (STUFFED CHICKEN)

Steps:

• 1. Rinse chicken; pat dry. (Today, they say not to rinse chicken because it sprays bacteria everywhere)
• 2. Place each breast half between 2 pieces of plastic wrap. (I use gal. size ziplock bags because they don't tear like plastic wrap) Pound chicken with a meat mallet to 1/8 inch thickness. Remove plastic.
• 3. In a bowl combine cornmeal and seasoning mix. Place egg in another bowl. For each roll, place 1 chili pepper on a chicken piece. Place cheese strip atop chili pepper near one edge. (I place the cheese inside the pepper)Sprinkle with some of the cilantro and crushed red peppers. Fold in sides of chicken. Roll up, starting from edge with cheese. Repeat to make 6 rolls.
• 4. Dip rolls into egg, then into cornmeal mixture. Place rolls, seam down, in a shallow baking pan. Bake uncovered in a 375 degree oven for 25 to 30 minutes. Heat taco sauce. Sprinkle chicken with cheese, serve with sauce. Garnish with chopped tomato and cilantro, if desired.
• 5. Changes I made to how to serve. I top these rolls with shredded Mexican cheese blend, shredded lettuce, homemade salsa, sour cream, cilantro, and sliced black olives.
• 6. I serve this with Mexican/Spanish rice and Refritos on the side.