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Chiles Rellenos Chicken

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
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    4 servings (1-1/2 cups sauce)


  • 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


  • 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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