Ingredients
- 5 ingredients
- 4 skinned
- 4 green chiles (whole)
- 4 cheese mexican
- 2 sheets of plastic wrap
- 3/8 cilantro (minced fresh)
- 1/4 thickness with meat mallet
- 1/2 c onion (diced)
- 1/4 c olive oil
- 2 tb wine vinegar (red)
- 2 tablespoons olive oil
in one of each green chile; open and remove seeds. Arrange a chile over each chicken breast half. Sprinkle with cheese. Roll up each chicken breast half, and secure with wooden picks. Sprinkle with salt and pepper. Cook chicken in remaining 2 tablespoons oil in a large heavy skillet over medium heat 4 to 5 minutes on each side or until done. Sprinkle with additional cilantro, and serve with salsa. ----
