POCKET PIES
Provided by Alton Brown
Categories dessert
Time 3h10m
Yield 10 to 15 pies or 8 to 10 toaster pastries
Number Of Ingredients 18
Steps:
- In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
- Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.
- To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
- To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
- To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
- To make toaster pastries:
- Preheat oven to 350 degrees F.
- Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.
- Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
- Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.
- For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
- Yield: enough for 10 to 15 pies
- Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.
- For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.
- Yield: enough for 10 to 15 pies
CHICKEN POT PIE POCKETS
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Combine the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.
- Unwrap the pie crusts and cut off the round edges of each to create a square. Cut each square into quarters, then trim the edges to create rectangles. Put 1/4 cup of the chicken mixture in the center of 1 rectangle and brush the pastry with water around the perimeter. Top with another piece of pastry and use a fork to press down on the edges to completely seal closed. Brush with the egg and poke a few fork holes in the top. Repeat with the remaining rectangles and filling to make 8 pot pie pockets. Transfer to the prepared baking sheets. Bake until golden brown, 20 to 30 minutes.
SAVORY CHICKEN POCKET PIES
These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according to the recipe but for a few extra minutes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 10 pocket pies
Number Of Ingredients 11
Steps:
- Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
- To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
- Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
- To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
- Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.
CHICKEN-STUF'T POTATO PUFFS: RELLENOS DE PAPA CON POLLO
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield about 18 balls
Number Of Ingredients 14
Steps:
- Combine the butter and the sazon in a small saucepan over low heat and stir until the butter has melted.
- In a medium bowl, combine the potato flesh, melted butter, heavy cream, 1 egg, cornstarch, chili powder, garlic powder, and kosher salt and pepper, to taste, and mash until evenly combined; set aside.
- For the filling: In another medium bowl add the peppers, chicken, oregano, and kosher salt and pepper, to taste. Stir well to combine and reserve.
- In a deep heavy-bottomed 12-inch pan, add about 3 inches of oil. When ready to fry the balls heat the oil to 375 degrees F. Scoop 1 tablespoon of the potato mixture into your hand and roll it into a ball. Using the back of a 1/4 to 1/2 teaspoon scoop or your finger, make an indentation in the ball leaving a pocket for the filling. Scoop a small amount of the chicken filling into the center of the potato and repeat to make a second ball. With the chicken filling facing the center, sandwich the first disk with the second and pinch to close off any seams. Roll lightly between your palms to form a ball. Continue with remaining filling and potato mixture.
- Lightly beat the remaining egg in a small bowl. Add the potato flakes to a shallow bowl or plate and season lightly with salt. Dip each ball into the beaten egg, then into the potato flakes. If the ball is not completely covered, put it back into the egg, then into the potato flakes for a second time. Set aside and repeat to coat all the balls. Fry the balls, in batches, until cooked through and golden, about 4 minutes. Drain on paper towels and arrange on a serving platter to serve.
CHICKEN CHILE RELLENO HAND PIES
One of the best hand pies you'll ever eat. From Handheld Pies authored by Rachel Wharton and Sarah Billingsley. A great book that can be purchased through Amazon.
Provided by gailanng
Categories Chicken
Time 2h40m
Yield 12-16 hand pies
Number Of Ingredients 25
Steps:
- To Make the Easy Cornmeal Crust: Cut the butter into cubes and freeze them while you measure and mix the dry ingredients.
- Combine the flour, cornmeal, sugar and salt in a food processor and pulse three to four times to mix. Remove the butter from the freezer and scatter the cubes over the flour mixture and pulse until the mixture forms pea-size clumps.
- In a small bowl, whisk together the egg yolks and 2 tablespoons of the ice water.
- Drizzle the yolk mixture into the flour mixture and pulse just until the dough holds together. If it does not come together add the last tablespoon of ice water and pulse.
- Turn the dough out onto a clean floured work surface. Gather the dough together in a mound and knead it a few times to smooth it out. Divide it in half and gently pat and press each half into a rough rectangle, circle or square about 1 inch thick. Wrap in plastic wrap and refrigerate for 2 hours, up to 2 days.
- To Make the Pie Filling: In a large frying pan, warm 1 tablespoon of the oil over medium heat. Add half of the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute.
- Add chicken and cook, breaking it up with a wooden spoon or spatula and stirring occasionally, until opaque, about 10 minutes. Add the corn and cook until just tender, about 3 minutes. Season with salt and pepper. Pour the mixture into a large bowl and set aside.
- Return the frying pan to medium heat and add the remaining tablespoon of oil. When hot, add the remaining onion and cook, stirring occasionally, until softened, about 5 minutes. Add the butter and let it melt. Then add the flour and stir until it coats the onions evenly.
- Cook, stirring frequently, until the flour begins to turn golden, about 5 minutes. Stir in the chile powder, paprika, cumin and oregano and cook, stirring, for 1 minute.
- Increase the heat to medium-high and gradually add the 1 cup water, stirring constantly, until the mixture thickens to the consistency of a gravy, about 5 minutes. Pour the onion mixture into the chicken mixture and let cool for 10 minutes.
- Mix in the chiles, cheese and lime juice, then taste and adjust the seasoning. Let cool completely. (The mixture can be stored in an airtight container in the refrigerator for up to 2 days before continuing.).
- Preheat the oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Lightly flour a clean work surface. Remove half of the dough from the refrigerator, unwrap it, place it on the floured work surface and flour the top lightly.
- Roll out the dough into a rectangle that is roughly 9 by 12 inches. The dough should be about 1/8 inch thick.
- Using a plain or fluted pastry wheel, trim off the ragged edges. Then cut the dough into circles, squares or rectangles (the rectangels will look somewhat like a poptart), as small or as large as you like, saving the trimmings. Use 1-2 heaping tablespoons of filling for each pie, depending on how large they are, without overstuffing.
- Shape the pies, sealing the edges and crimpling decoratively, if you like. Slash or prick each pie to vent steam.
- Transfer the pies to the prepared baking sheet, spacing them about 1 inch Refrigerate, uncovered, for at least 30 minutes or up to 2 hours. Repeat the rolling, cutting, filling, and crimping with second half of the dough.
- Gather the dough scraps from both halves, form into a ball, and roll out to make a few more pastries. (Reroll the dough only once or it will bake up tough.).
- When the second baking sheet of pies is ready, place the first pan in the oven and the second in the refrigerator and then place a baking rack over a sheet of parchment on your table or counter. (This saves the surface from sticky drips.) Bake the pastries until they are golden brown on top (the sides will brown first), about 20 minutes.
- Remove from the oven and immediately. Carefully move the pastries onto the baking rack, then slip the second baking sheet into the oven. Let the pastries cool for at least 10 minutes before serving, but be sure to enjoy them warm.
- Eat or freeze these pies the day they are made. They can be frozen for up to 2 months. Reheat in a 375°F oven for about 12 minutes.
- Serve with pico de gallo and sour cream.
Nutrition Facts : Calories 360.3, Fat 20.5, SaturatedFat 10.8, Cholesterol 96.4, Sodium 230.1, Carbohydrate 31.2, Fiber 1.5, Sugar 9.5, Protein 13.6
CHICKEN CHILES RELLENOS CASSEROLE
My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. -Erica Ingram, Lakewood, Ohio
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 610 calories, Fat 34g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 987mg sodium, Carbohydrate 51g carbohydrate (16g sugars, Fiber 5g fiber), Protein 27g protein.
CHICKEN CHILI RELLENO PIE
All the yumminess of chili rellenos without all the frying - and the added protein from chicken makes this a wonderful family pleasing dinner. I sometimes buy a rotisserie chicken from the supermarket just to make this :)
Provided by Raquel Grinnell
Categories One Dish Meal
Time 55m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Cut chiles open, remove any remaining seeds and line a lightly greased 9x13-inch baking dish with them.
- Layer both cheeses evenly over chiles, then the chicken.
- Add remaining chiles over the cheese/chicken layer.
- Mix the flour with a small amount of the milk; using a wire whisk, make a smooth paste.
- Mix in the remaining milk and sour cream.
- Beat in the eggs, one at a time.
- Pour mixture over chiles and cheese.
- Bake for 30 minutes, then pour Ro-Tel sauce evenly over top and bake an additional 15 minutes.
Nutrition Facts : Calories 593.3, Fat 40.3, SaturatedFat 23.6, Cholesterol 236, Sodium 604.4, Carbohydrate 19.8, Fiber 1.2, Sugar 3.6, Protein 38.2
POCKET PIES
This was shown on Food Network by Alton Brown, posting the recipe here for all those who are looking for those pies to take on the road, picnic, or in your lunch box. There are several fillings so will add them in the directions, these can be desserts or lunch pockets. They can be baked, fried, or even deep fried. How versatile can you get? Now add to this that you can make these up and freeze them prior to cooking for OMAC's Ohhhhh yah, now this is one of those really welcome recipes with all around appeal.
Provided by Chabear01
Categories Pie
Time 1h10m
Yield 10-15 pies, 10-15 serving(s)
Number Of Ingredients 18
Steps:
- In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
- Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatual until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2 inch thickness, then cut into rounds using a 2 1/4 inch ring. Roll each round as thinly as possible or to 5 to 6 inches diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over being sure to press the air out around the filling and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep fried.(poke a few times with a fork rather than cutting the slit)
- To Pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
- To deep-fry pies, heat vegetable oil in a deep fryer or a large heavy pot to 375 degrees. Once hot, add 1 to 2 pies at a time and fry until golden brown(they will float to the top when ready) approximately 3 to 4 minutes.
- To bake pies, preheat the oven to 350 degrees. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
- Mango Filling:.
- Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.
- Chocolate Filling:.
- Place the sugar, cocoa powder, salt and butter into a large zip-loc bag and squish to combine. Cut a hole in the corner of the bag.
- For each pie pipe 1 to 2 tablespoons of mixture onto the center of the dough.
- ***Note***.
- For a lunch type of pie, use left over stew, or hash instead of the sweet fillings, and cook as desired.
Nutrition Facts : Calories 682, Fat 32.7, SaturatedFat 17.4, Cholesterol 84.7, Sodium 245, Carbohydrate 97.3, Fiber 3.2, Sugar 73.1, Protein 5.1
EASY HAND-HELD CHICKEN POT PIES
Easy mini hand pies are made of biscuit dough, canned chicken, and frozen vegetables for a simple and savory hand-held snack or appetizer.
Provided by Christina Salinas
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h10m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
- Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
- Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
- Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 29.3 g, Cholesterol 29.2 mg, Fat 12.3 g, Fiber 1.3 g, Protein 14.5 g, SaturatedFat 3.3 g, Sodium 923 mg, Sugar 4.8 g
CHICKEN POCKETS
A creamy chicken dip with a bread covering.
Provided by momloves3
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
- Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
- Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 29.4 g, Cholesterol 101.5 mg, Fat 39.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 16.3 g, Sodium 856 mg, Sugar 5.1 g
CHICKEN POCKET PIES
I got the idea from a show on TV and I changed it up a little. This is a great dinner idea for those hungry men in your life! Very filling!
Provided by Juju Bee
Categories Savory Pies
Time 35m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into super thin strips, about 1 inch long; chop Onions into the same shape and size as the chicken.
- Heat a skillet over high heat adding 1 tbsp each oil and butter.
- Season chicken with garlic salt, and add to the hot skillet.
- Add onions to pan and caramelize as the chicken cooks through.
- Remove chicken and onions from pan and set aside.
- Using the chicken and onion drippings create a pan gravy by adding 1 tablespoons more oil and butter and flour directly to chicken pan.
- Let cook for a minute or two, stirring constantly.
- Add chicken broth and let simmer and reduce until thickened, adding water if needed.
- When sauce thickens, add sour cream and ranch dressing stirring until well blended.
- Pour some of the gravy over the chicken onion mixture just until coated- Not dripping wet!
- Cook bacon in a pan until crisp; set aside.
- Separate crescent triangles and roll out a bit.
- In the center of the rolled-out biscuit add 3 tbsp chicken, some crumbled bacon, and 2 tablespoons of cheese.
- Top with another crescent triangle, sealing by taking a fork, and pinching the ends shut.
- Poke top of Pocket Pies to let steam out.
- Place on a baking sheet, and bake according to crescent directions.
CHILES RELLENOS CHICKEN
There's a little math and a lot of mouthwatering flavor in this simple dinner recipe. The creamy cilantro and lime sauce would taste terrific with rice or egg noodles. -Julie De Matteo, Clementon, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings (1-1/2 cups sauce).
Number Of Ingredients 10
Steps:
- Cut a pocket in the thickest part of each chicken breast. Combine chiles and pepper Jack cheese; spoon into each pocket. Secure with toothpicks. , In a large cast-iron or other ovenproof skillet, brown chicken on both sides in oil. Bake, uncovered, at 350° until a thermometer reads 165°, 15-20 minutes. Remove chicken from skillet; keep warm., Add garlic to skillet; cook for 1 minute. Stir in the cream cheese, broth and lime juice until blended. Bring to a boil. Stir in cilantro and lime zest. , Remove toothpicks from chicken. Serve with cream sauce.
Nutrition Facts : Calories 416 calories, Fat 24g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 583mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 43g protein.
TASTY HAND-HELD CHICKEN POT PIE POCKETS
Easy to make and eat, mini chicken hand pies are pockets made of refrigerated biscuit dough filled with boneless breast chunks, frozen veggies, gravy, and instant potatoes.
Provided by Roxbury-Brower
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h10m
Yield 16
Number Of Ingredients 12
Steps:
- Place chicken in a large skillet over medium-high heat. Cover and cook, stirring halfway, until no longer pink in the center, 6 to 12 minutes.
- Pour half the chicken broth into the skillet with the chicken. Add frozen vegetables, dehydrated onion, granulated garlic, minced garlic, gravy mix, and salt. Stir and cover; reduce heat to medium and cook until flavors meld, about 8 minutes. Add instant potatoes and stir until incorporated. Add remaining chicken broth and stir. Cover and reduce heat to low; cook until thickened to your liking, about 8 minutes more.
- Remove skillet from heat and allow to cool, about 30 minutes. Pour into a container, cover, and refrigerate filling, 2 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray.
- Open and unroll dough into one continuous sheet. Place on a prepared baking sheet. Pinch all seams together, sealing them. Stretch the dough to twice its size using a small rolling pin. Score the sheet into 8 squares using a knife. Repeat with the remaining dough on the other baking sheet.
- Place 1 heaping tablespoon of filling into the center of a dough square. Pull the side up and over the mixture. Seal the edge carefully with your fingers and then using a fork. Repeat with remaining dough and filling.
- Bake in the preheated oven, watching carefully until just starting to brown, about 13 minutes. Brush pies with beaten egg and cook until dried, about 2 minutes more. Allow to cool for a few minutes before eating.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 22.4 g, Cholesterol 17 mg, Fat 1.9 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 0.5 g, Sodium 477.2 mg, Sugar 1.5 g
CHICKEN RELLENO
Make and share this Chicken Relleno recipe from Food.com.
Provided by Molly53
Categories Chicken Breast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Flatten chicken breasts between wax paper to 1/4-inch thickness using a meat mallet or rolling pin.
- Place 1/2 green chili and 1 ounce cheese in the center of each chicken breast.
- Roll chicken lengthwise and secure with wooden skewers or toothpicks.
- Combine breadcrumbs and next 4 ingredients.
- Dip rolls in milk, then dredge in breadcrumb mixture to evenly coat.
- Place chicken in a baking dish sprayed with nonstick cooking spray.
- Bake uncovered 30 minutes or until tender.
Nutrition Facts : Calories 235.5, Fat 5.8, SaturatedFat 2.1, Cholesterol 81.6, Sodium 447.7, Carbohydrate 10.2, Fiber 1.1, Sugar 1.9, Protein 34.1
BREAST OF CHICKEN RELLENO
Make and share this Breast of Chicken Relleno recipe from Food.com.
Provided by Molly53
Categories Chicken Breast
Time 33m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut a pocket in to the middle of each chicken breast.
- Pack in 1/3 cup of grated cheese into the opening of each breast.
- Pin opening closed with wooden skewers or strong toothpicks.
- Beat the eggs and milk together in a small bowl.
- Dip the stuffed chicken breasts in the flour and then in the egg batter.
- Roll them in the cornmeal.
- Heat a large skillet on the stove, add oil and heat to 350°F.
- Add the chicken breasts and saute them on both sides until golden brown.
- While the breasts are browning, preheat the oven to 450F and spritz a baking dish with cooking spray.
- Place the sauteed, stuffed chicken breasts in prepared baking dish.
- Cover them with the green chile sauce and the remaining 1/2 cup of Monterey Jack cheese.
- Bake the breasts for 6-8 minutes, or until the cheese is melted.
Nutrition Facts : Calories 803, Fat 33.6, SaturatedFat 14.8, Cholesterol 246.2, Sodium 434.1, Carbohydrate 69.5, Fiber 5.7, Sugar 2.9, Protein 54.4
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