When I visit South-central PA's most fabulous resident, I always look forward to a few things: beautiful scenery, fresh air, the best gossip and amazing company, good wine, and the Chicken Chile Rellenos. Lauren first made these for me a few years ago and I fell in love. The two of us have always been lovers food and eating lots of it together. This dish is full of complex flavors and yet somehow, not fussy. I know that it is a labor of love, with multiple steps, so I always appreciate it when I'm out there. Lauren (somewhat begrudgingly - hey, a cook likes to keep her secrets) let Lis and I follow her around in the kitchen and take pictures. This is the result. Lauren's Chicken Chile Rellenos
6 chicken breasts (although I bet turkey cutlets would be great here too)
1 blocks Monterrey jack cheese
3 Tablespoons cilantro
1/2 cup corn flour
1 teaspoon cayenne pepper
2 Tablespoons milk
1 can green chiles
salsa (optional, to serve)
1. Place chicken breast between 2 pieces of plastic wrap and beat until thin, using the blunt (not the tenderizer) side of a meat mallet. Season both sides with salt and pepper.
2. Chop cilantro. Slice block of cheese into 1/2 inch sticks (you need 6 sticks - one for each piece of chicken).
3. Mix corn flour and cayenne in a bowl. Crack the eggs and mix with milk in another bowl. Now you have your assembly line set up.
4. Place one green chile and one piece of cheese onto the thin chicken breast. Sprinkle with cilantro.
5. Roll the chicken into a little package (almost like you would wrap up a burrito).
6. Dip the chicken package into the egg mixture and then coat with the flour.
7. Place in a greased baking dish, dump the remaining egg mixture on top and sprinkle with flour and cilantro.
8. Bake at 375 degrees for 45 minutes until bubbly and golden. You know they are done when you pierce the chicken and the juices run clear.
9. Serve warm and enjoy the cheesy, spicy, perfection!