posted by Chefshell 03-20-99 1:34 PM
Chefshells' Chicken Relleno
6 medium sized boneless, skinless, chicken breast halves
1/3 cup cornmeal
2 tsp. Adobo seasoning
2 tsp. cumin, ground and toasted in a dry pan
2 tsp. Chili con Limon seasoning (optional)
1/4 cup dry white wine
1 large egg, beaten
Juice of 1 lemon or lime
1 large poblano pepper, roasted, peeled, seeded and cut into 6 strips (or whole canned chilis, rinsed & seeded)
2 oz. Monterey Jack or Jalapeno jack cheese, sut inot strips
2 oz. sharp or extra sharp cheddar cheese, grated
2 tbsp. minced cilantro
1/4 tsp. black pepper
1/4 tsp. red pepper flakes (optional)
2 additional ounces cheddar or Jack cheese for topping
8 oz. homemade or store bought red sauce
Rinse and pat chicken dry. Place chicken between plastic wrap sheets and pound until about 1/8 inch thick.
Remove plastic.
Combine the cornmeal and adobo, cumin, chili con limon, and salt and papper to taste. Place egg in another bowl, with wine and lemon or lime juice and whisk together.
Cut the chilis in half lengthwise if using canned or take strip of fresh and place 1 strip on each breast. Place Jack cheese on the pepper at the top edge and sprinkle a bit of the cheddar on top of that.
Sprinkle black pepper, cilantro, and red pepper flakes on top. Fold in the sides of chicken and roll up starting with
the edge with the cheese.
Secure with a toothpick if necessary. Dip rolls into egg mixture and then into cornmeal mixture. Place them seam
side down in a shallow baking pan. Bake, uncovered at 375 degrees for 25 to 30 minutes. Heat red sauce. Sprinkle chicken with cheese and serve with the sauce.
Red Sauce:
1 14 1/2 oz. can tomato puree
1 1/2 cups chicken broth
1/2 cup dry white wine
3 tbsp. butter
3 tbsp. flour
2 tsp. ground cumin
2 tsp. Adobo seasoning
1 tsp. paprika
2 tsp. Mexican oregano (Or regular)
salt & pepper to taste
Melt butter in a saucepan over medium high heat and add flour. With a wire whisk, whisk about 2 minutes. Add salt, pepper, oregano, adobo, cumin and whisk for another 1 minute or until you can smell the spices.
Then slowly add the chicken broth, wine and tomato puree in a steady stream, whisking constantly. Bring up to a boil and let simmer 10 minutes or until flour taste is gone and sauce is thickened.