Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken until 1/8 inch thick. Remove plastic wrap.
Divide 2 tablespoons cilantro evenly among chicken pieces. Place a cheese stick and three poblano strips (or jalapeño quarters) across the center of each chicken piece. Fold in sides; roll up from bottom. Secure with wooden toothpicks.
In a shallow dish, combine cornmeal, chili powder and salt. In another shallow dish, combine egg white and water. Dip chicken bundles into egg white mixture and then into cornmeal mixture, turning to coat.
In a large nonstick skillet, heat oil over medium heat. Add chicken bundles, seam-sides down. Cook about 10 minutes or until browned on all sides, turning occasionally. Reduce heat to medium-low. Cover and cook for 10 to 12 minutes more or until no longer pink (170°F), turning once. If desired, serve with pico de gallo (or salsa) and sprinkle with additional snipped cilantro.