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Ingredients

• 4 6-ounce  skinless, boneless chicken breast halves
• 2 tablespoons  snipped fresh cilantro
• 4   2-1/2x1/2-inch sticks reduced-fat Monterey Jack cheese (1-1/2 to 2 ounces total)
• 12   2-1/2x1/2-inch strips fresh poblano chile pepper (1 large pepper) or 3 large jalapeno chile peppers,* quartered and seeded
• 1/3 cup  yellow cornmeal
• 1 teaspoon  chili powder
• 1/4 teaspoon  salt
• 1   egg white, lightly beaten
• 1 tablespoon  water
• 1 tablespoon  canola oil or olive oil
• 1/2 cup  bottled pico de gallo or salsa (optional)
•   Snipped fresh cilantro (optional)

Description

Cut Into These Cornmeal-coated Chicken Rolls And Discover A Lusciously Gooey Mix Of Cheese, Cilantro, And Chile Pepper.

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