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Fiesta Chicken Bundles for Two 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.” —Merry Graham, Newhall, California

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Fiesta Chicken Bundles for Two Recipe

Prep: 25 min. Cook: 20 min.

Yield: 2 Servings

25 20 45

Ingredients

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

Directions

Flatten chicken breasts to 1/4-in. thickness; set aside. In a small bowl, combine the tortillas, cheese and 1/3 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.
Serve chicken with beans; top with sour cream and cilantro. Yield: 2 servings.

Nutritional Facts 1 serving equals 707 calories, 21 g fat (6 g saturated fat), 119 mg cholesterol, 1,300 mg sodium, 71 g carbohydrate, 16 g fiber, 55 g protein.

Originally published as Fiesta Chicken Bundles for Two in Taste of Home April/May 2011

Light-Bodied White Wine

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

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(1-1) of 1 reviews

Reviewed on Apr. 13, 2011 by YFAM

It wasn't horrible, but it wasn't that good. I picked the recipe out of the magazine simply because it seemed easy and we had all the ingredients on hand.