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Chicken Rellenos with Cilantro-Lime Cream Sauce Recipe

Chicken Rellenos with Cilantro-Lime Cream Sauce Recipe photo by Taste of Home

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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

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Chicken Rellenos with Cilantro-Lime Cream Sauce Recipe

Prep: 25 min. Bake: 15 min.

Yield: 4 Servings

25 15 40

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1 can (4 ounces) chopped green chilies
1/2 cup cubed pepper Jack cheese
2 tablespoons olive oil
3 garlic cloves, minced
6 ounces reduced-fat cream cheese, cubed
1/2 cup chicken broth
2 tablespoons lime juice
1/4 cup minced fresh cilantro
1 teaspoon grated lime peel

Directions

Cut a pocket in the thickest part of each chicken breast. Combine chilies and pepper Jack cheese; spoon into each pocket. Secure with toothpicks.
In a large ovenproof skillet, brown chicken on both sides in oil. Bake, uncovered, at 350° for 15-20 minutes or until a meat thermometer reads 170°. 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 peel.
Remove toothpicks from chicken. Serve with cream sauce. Yield: 4 servings (1-1/2 cups sauce).

Nutritional Facts 1 chicken breast half with 1/3 cup sauce equals 416 calories, 24 g fat (11 g saturated fat), 140 mg cholesterol, 583 mg sodium, 5 g carbohydrate, 1 g fiber, 43 g protein.

Originally published as Chicken Rellenos with Cilantro-Lime Cream Sauce in Simple & Delicious August/September 2012, p56

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Chicken Rellenos with Cilantro-Lime Cream Sauce

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Reviewed on Oct. 16, 2012 by Sarahshmara

So yummy! I served with pasta b/c I didn't have egg noodles and didn't feel like rice. I doubled the sauce, and I'm glad I did. However, I didn't double the lime - used 1 tsp lime zest and about 2.5 tbsp lime juice. I thought it came out just right. Any more, and I think the lime would have been overpowering.

Reviewed on Jul. 19, 2012 by danielleylee

Tangy cream cheese sauce and lots of green chili punch!