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Breast of Chicken Chili Relleno

Recipe by
Prep: 10 | Cook: 20 | Servings: 6


  • 6 boneless, skinless chicken breasts
  • 2 cups Monterey Jack cheese, grated
  • 3 eggs, lightly beaten
  • 1 cup milk
  • 2 cups four
  • 2 cups yellow cornmeal
  • 1 cup vegetable oil
  • 2 cups Simple Green Chili Sauce (recipe follows)
  • ½ cup Monterey Jack Cheese, grated


  1. Preheat oven to 450°F.
  2. Cut a pocket into the middle of each chicken breast. Pack each one with cheese.
  3. In a small bowl, beat together eggs and milk.
  4. Dip the stuffed breast in flour, then the egg batter. Roll them in the cornmeal.
  5. In a large heavy skillet add oil and heat to 375°F.  Add the breasts and sauté on both sides until they are browned.
  6. Place the sautéed breasts in a butter baking dish.
  7. Cover with the chili sauce and the rest of the cheese.
  8. Bake for 6 to 8 minutes, until chicken is fully cooked and cheese has melted.

2 Reviews

  1. Molly

    Directions are not available ?

    • Must have gotten distracted while typing up the recipe. Instructions are now posted. Thank you for posting.

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