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Chicken Rellenos with Cilantro-Lime Cream Sauce

 Chicken Rellenos with Cilantro-Lime Cream Sauce
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
4 ServingsPrep: 25 min. Bake: 15 min.


  • 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


  • 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

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Chicken Rellenos with Cilantro-Lime Cream Sauce (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.