Serves: 4
Total Calories: 313
1. Pound chicken breasts with a mallet until flat. Cut green chile peppers in half and remove seeds. Place one chile pepper on each chicken breast. Insert a slice of cheese inside each chile pepper. Roll up breasts and secure with toothpicks.
2. Dunk each chicken roll in a bowl filled with egg white and water, then roll in cornmeal. Place coated chicken on a lightly greased cookie sheet and bake in a preheated oven at 350° F for 30 minutes or until tops are lightly browned and cheese is oozing out of the sides. Remove toothpicks and serve.
This Chile Relleno recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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