- 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
- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Fiesta Chicken Bundles
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"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!"
"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!"
"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."