Tex Mex Stuffed Chicken Roll, Green Rice

Tex Mex Stuffed Chicken Roll
(sorry no picture)
great chicken recipe with a nice crunch from the taco chips
Prep:25m Cook:40m Servings:6


* 6 boneless skinless chicken breasts
* 1/2 pkg cream cheese, softened
* 2 tablespoons finely chopped onions
* 1 clove garlic, finely minced
* 2 tablespoons chopped fresh cilantro
* 1/4 teaspoon ground cumin
* 1/4 teaspoon corriander
* 2 teaspoons chili powder, divided
* 3 canned whole mild green chili peppers, seeded, minced
* 1 egg, beaten
* 1 tablespoon milk
* 1/2 cup gf taco chips, crushed fine
* 5 chopped green onions


Directions

Preheat oven the 375 degrees F.
1. Place a chicken breast into a large Ziploc bag,
close the bag almost all the way, then pound the chicken
to a thickness to 1/2-inch thick; repeat with remaining
breasts and set aside.
2. Combine the cream cheese, green onion, chili peppers, onion, garlic,
cilantro, cumin,corriander and chili powder
in a bowl and stir well.
3. Take a flattened chicken breast and spread cheese mixture
on each chicken, then roll the chicken breast fold in the sides;
secure the roll with wooden toothpicks.
4. Beat the egg and milk together and pour into a shallow dish or pan.
5. Dredge the rolled chicken breast in the egg mixture,
then in the crushed taco chips and coat well.
6. Bake the rolls on an un-greased baking dish, uncovered,
at 375 degrees F for about 40 minutes and the meat is tender
and juices run clear.
7. Remove and discard toothpicks.
8. Garnish with chopped green onions & cilantro

Green Rice

serves 6

1 3/4 cup chicken broth or water
1 canned jalpeno pepper, seeds removed
1/2 cup chopped cilantro
Kosher salt
1 onion, diced
4 garlic cloves, minced
1 1/4 cup rice
4 green onions chopped
1/4 cup lime juice

Directions

1. Pour broth, pepper and 1/4 cup cilantro into a food processor,
process to a smooth puree.

2. Add a drizzle of olive oil to the saucepan, and heat over medium
high heat. Saute the onions until soft. Add the garlic, and
cook for an additional minute. Stir in the rice, and cook for
another minute. Add the broth mixture, stir, and season with salt.
Bring to a boil, cover, and reduce to a simmer.
Cook for approximately 15-20 minutes, or until the rice is tender.

3. Remove the pan from the heat, and stir in the remaining cilantro
and green onions and lime juice.