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
Chiles Rellenos Chicken
Chiles Rellenos Chicken
Prep Time
25 min
Cook Time
15 min
Yield
4 servings (1-1/2 cups sauce)
Ingredients
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1 can (4 ounces) chopped green chiles
- 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 zest
Directions
- Cut a pocket in the thickest part of each chicken breast. Combine chiles and pepper Jack cheese; spoon into each pocket. Secure with toothpicks.
- In a large cast-iron or other ovenproof skillet, brown chicken on both sides in oil. Bake, uncovered, at 350° until a thermometer reads 165°, 15-20 minutes. 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 zest.
- Remove toothpicks from chicken. Serve with cream sauce.
Nutrition Facts
1 each: 416 calories, 24g fat (11g saturated fat), 140mg cholesterol, 583mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 43g protein.
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