Chicken Chile Rellenos

I teach cooking classes and everytime that I make this it’s a hit. It’s easy and you can freeze it (before you roll in egg white and Panko crumbs)

Makes 6 servings
6 (6 oz) chicken breasts, skinless, boneless, pounded to 1/4"
6 whole green chiles (use the canned version)
Jack Cheese - cut in long rods to fill chile
sometimes I just use cheese sticks
2 egg whites
1/2 cup or more Panko crumbs - you can find these in the Asian section of the grocery store. I prefer because they really get crispy. Or you can crush in a baggie, corn flakes or other cerals
flour for dusting
Take a chile and stuff it with cheese, roll up with chicken breast. Salt and pepper. (you can freeze to this point) Roll in flour and dust any excess, dip in egg white, then in Panko crumbs. Bake at 400 degrees for approximately 20 minutes. I also like to spray the Panko crumbs before I bake them to help them brown. Serve with a chile sauce of your choice.