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Fiesta Chicken Bundles Recipe

“I love to make this chicken dish because while it bakes, I can take a siesta before the fiesta! I dreamed it up when I was on vacation and had limited ingredients. It’s packed with great flavor, and my family really enjoys it.” —Merry Graham, Newhall, California

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Fiesta Chicken Bundles Recipe

Prep: 25 min. Cook: 20 min.

Yield: 4 Servings

25 20 45

Ingredients

4 boneless skinless chicken breasts (6 ounces each)
4 corn tortillas (6 inches), chopped
1 cup (4 ounces) shredded pepper Jack cheese
1-1/4 cups salsa verde, divided
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons canola oil
1/2 cup water
3 tablespoons orange marmalade
1 teaspoon chili powder
1/4 cup sour cream
1/3 cup minced fresh cilantro
2 cans (15 ounces each) Southwestern black beans, warmed

Directions

Flatten chicken breasts to 1/4-in. thickness; set aside. In a small bowl, combine the tortillas, cheese and 1/2 cup salsa verde. Spoon tortilla mixture down the center of each chicken breast; roll up and secure with toothpicks.
Combine cornmeal and garlic salt in a shallow bowl; coat chicken with cornmeal mixture.
In a large skillet, brown chicken in oil. Add the water, marmalade, chili powder and remaining salsa to the pan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until a meat thermometer reads 170°. Discard toothpicks.
Top chicken with sour cream and cilantro. Serve with beans. Yield: 4 servings.

Cooking for 2: Fiesta Chicken Bundles for Two

Nutritional Facts 1 serving equals 760 calories, 25 g fat (8 g saturated fat), 134 mg cholesterol, 1,356 mg sodium, 72 g carbohydrate, 16 g fiber, 59 g protein.

Originally published as Fiesta Chicken Bundles in Taste of Home April/May 2011, p83

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Fiesta Chicken Bundles

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Reviewed on Apr. 29, 2012 by DrinaE

This is one of my favorite recipes. I've served it to company twice, and have gotten both compliments and recipe requests. It's delicious!

Reviewed on Apr. 25, 2011 by craftycoug

Love it! I followed the directions down to serving w/ sour cream, cilantro, and black beans... but only because I forgot them! I really like the marmalade in the sauce - makes me want to try that in other things!

Reviewed on Apr. 07, 2011 by RedGryffon

Tried making this, but I played with some of the ingredients since I am very much a wimp when it comes to spicy food. I used a mild salsa instead of salsa verde, garlic instead of garlic salt, and did not have any cilantro for the topping. I also served the finished product on top of red beans and rice that I made from a boxed mix. I found it easy to make, and the end result was flavorful. I would argue that this makes eight servings if you are pairing it with black beans (or beans and rice, like I did), since a half a stuffed roll seemed like plenty for me. Others may feel differently. I also liked that this reheated very well - it was easy for me to come home at night, pop it in the microwave and spread some sour cream on top to have a good meal. I'd make it again, and will probably continue to tinker with the ingredients / proportions until I get something that really suits my tastes.