I got this recipe from Better Homes & Garden Cookbook which was given to me from my Mother in law. I saw this recipe  and I thought that it wouldn’t be too hard because it is kind of like Chicken Kiev but Mexican style, and with my little alteration. The difference between the two is that this one has taco seasoning  mixed with cornmeal instead of just flour. Also, I added cilantro, green chili peppers and Mozzarella Cheese. At the end I served it with Angel Hair pasta and along with Alfredo sauce with Mushroom . Without any further ado, here is the recipe:

Ingredients:

7 skinless, boneless Chicken Breast

1/2 c. Cornmeal

1 packet Taco Seasoning ( any kind)

3 Eggs

5 pieces Green Chili Peppers, rinsed, seeded & cut in half strips

3 sticks Mozzarella Cheese, cut to make 7  sticks

2 tbsp. Parsley

2 tbsp. Rosemary

2 big Portabello Mushroom , chopped

10 sprigs Cilantro, chopped

1 tbsp. Crushed Red Pepper

1/2 tsp. Salt and Black Pepper

1/2 cup butter, cut in 7 sticks

1 pkg. Angel Hair Pasta, Boiled

1jar Alfredo Sauce

Procedure:

1. Rinse chicken;pat dry , cover with plastic wrap and pound lightly until a little flat. In a bowl, combine the corneal and taco seasoning mix. In another bowl, place eggs and beat lightly. In another bowl; combine salt, black pepper, Crushed red pepper, mushroom, cilantro, rosemary and parsley. Pre-heat oven to 375*.

2. For each chicken, arrange the mushroom & herb mixture, cheese stick and butter. Fold in sides; roll up jelly roll style and secure with a toothpick.

3. Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down in a shallow baking pan and bake uncovered for 30 minutes.

4. Turn chicken rolls and bake for another 15 more minutes or until temperature reads 185*. Serve with Pasta drizzed with Alfredo Sauce or serve with Salsa.

Halloween Night!

Enjoy!!!