Chile Rellenos Chicken

• 4 boneless skinless chicken breast halves
• 1/2 cup shredded taco cheese or 1/2 cup cheddar cheese
• 2 tablespoons finely chopped onions
• 2 tablespoons snipped fresh cilantro (optional)
• 1 teaspoon chili powder
• 4 canned green chili peppers, drained
• 1 egg, beaten
• 1 tablespoon milk
• 1/4 cup fine dry breadcrumb
• 1 teaspoon chili powder
• 1/2 teaspoon salt

1. Place each chicken breast between 2 pieces of plastic wrap; pound lightly with the flat side of a meat mallet into a rectangle about 1/4 inch thick.
2. Combine the cheese, onion, cilantro (if using) and 1 teaspoon chili powder in a small bowl.
3. Stuff one quarter of the cheese mixture into each whole chile pepper.
4. Place 1 stuffed pepper on top of each flattened chicken breast; roll up chicken around the chile pepper, folding in sides, and secure with wooden toothpicks, if necessary.
5. Combine egg and milk in a shallow dish.
6. Stir together bread crumbs, 1 teaspoon chili powder and the salt in another shallow dish.
7. Dip the chicken rolls in the milk mixture; dip in the crumb mixture to coat.
8. Place chicken rolls in an ungreased 2-quart square baking dish; bake uncovered in a 375 degree oven about 40 minutes or until chicken is tender and no longer pink.

chicken, taco cheese, onions, fresh cilantro, chili powder, green chili peppers, egg, milk, breadcrumb, chili powder, salt

Taken from www.food.com/recipe/chile-rellenos-chicken-108516 (may not work)