Fiesta Chicken Bundles Recipe
- 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
- 1. 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.
- 2. Combine cornmeal and garlic salt in a shallow bowl; coat chicken with cornmeal mixture.
- 3. 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.
- 4. Top chicken with sour cream and cilantro. Serve with beans. Yield: 4 servings.
1 serving: 760 calories, 25g fat (8g saturated fat), 134mg cholesterol, 1356mg sodium, 72g carbohydrate (13g sugars, 16g fiber), 59g protein.
Reviews for Fiesta Chicken Bundles
"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."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.