Not to be mistaken for chile rellenos, a vegetarian dish using green chiles stuffed with cheese – this, however, is chicken breasts, stuffed with a mixture of cilantro pesto and some soft goat cheese, dipped in flour, then in beaten eggs, sautéed until golden brown, then baked for about 10 minutes until ready to serve,THEN with some fresh salsa that’s heated and poured over the top. I did my best to keep the filling from oozing out as it cooked. Mostly I was successful!
Chicken is such a frequent visitor to our dinner table that my DH has begun to ask me not to serve it, yet again. I do love chicken and figure that it’s about as healthy as I can make dinner other than fish or vegetarian. I like all the various ways you can fix chicken. Mostly I buy chicken breasts, although occasionally I’ll buy boneless, skinless thighs.
Phillis Carey has so many different ways to fix chicken, and as I’ve mentioned before, she’s written an entire cookbook about chicken. And I’ve attended umpteen cooking classes where she’s demonstrated more variations on the theme. This recipe was made to serve to guests (along with a wild rice salad – that wasn’t very memorable – and a green salad – and lemon mousse). It’s kind of fancy, but it’s not wicked in fat (goat cheese inside, but not all that much and it is sautéed in a bit of olive oil and butter – oh, and the chicken is dipped in egg). First you cut a slim pocket in the side of each chicken breast. Using a narrow and thin knife you enlarge it a little bit, even resorting to pulling with your finger to make it a large enough little cave to stuff the cilantro pesto into, then the chunks of soft goat cheese. The breasts were sautéed until golden brown, then whisked into a hot oven to cook through. When I served them I heated some fresh tomato salsa to a low simmer and spooned it over the top of all those chicken breasts. Once you cut into the chicken you discover all the delicious cilantro pesto and the melted goat cheese inside.
Because I was making this for guests, I got everything ready beforehand. I made the pesto, cut the goat cheese, stuffed the chicken breasts and kept them chilled until ready to start cooking. I dipped the chicken into the flour, then in the egg mixture (yes, that’s the order as you want the egg on the outside so it gets a bit light and puffy when it cooks, like chile rellenos from hence the name comes). The chicken was browned over medium heat, then they went into the oven to bake for about 10 minutes. The chicken breasts I used were large, so I knew they’d need a full 10 minutes to finish cooking through. That 10 minutes gave me ample time to finish up the rest of the dinner (toss the salad, pour water, light candles on the dining room table, refresh the wine glasses) and serve. Meanwhile I’d heated up the fresh salsa and spooned it over the top of the breasts. Not only did it add color, but a nice taste contrast. I could have sprinkled some additional cilantro on the top too.
What’s good: the oozy cheesy filling – oh gosh – it was delicious. Loved the cilantro pesto too. The chicken was just cooked perfectly – not too much. Also liked the salsa on top. You can use jarred salsa (which is what Phillis Carey suggested) but I wanted to use fresh.
What’s not: this dish is a bit labor intensive, but much of it can be done ahead. Other than that, it’s a great dinner entrée.
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Chicken Rellenos with Cilantro Pesto Goat Cheese Filling
Recipe By: Fast & Fabulous Chicken Breasts, by Phillis Carey
Serving Size: 4
CHICKEN:
4 pieces boneless skinless chicken breast halves
Salt and freshly ground black pepper to taste
1/2 cup flour
3 whole eggs
1/4 cup Parmigiano-Reggiano cheese — freshly grated
1/4 cup vegetable oil
2 cups salsa — jarred or fresh
FILLING:
2 cloves garlic — peeled
1/2 serrano pepper — sliced
1 cup fresh cilantro — lightly packed
2 tablespoons Italian parsley — chopped
2 tablespoons Parmigiano-Reggiano cheese — freshly grated
2 tablespoons pine nuts
1/4 teaspoon salt
1/4 cup vegetable oil
3 ounces goat cheese — soft log type
1. Preheat oven to 450°. Trim chicken of fat and sinew, then cut a pocket in the thicker edge of each breast by holding knife parallel to breast and slicing to create about a 4-inch opening. Season inside pocket with salt and pepper to taste.
2. PESTO: drop garlic and serrano into a running food processor. Stop macine and add the cilantro, parsley, Parmesan, pine nuts and salt. Pulse to finely chop. Turn processor on and pour in the oil. Continue processing until well combined. This should be a fairly thick pesto.
3. Place 1 tablespoon of pesto and 1/4 of the cheese in the pocket of the chicken, pressing edges together to seal.
4. Place flour in a shallow bowl or pie plate. Whisk eggs with Parmesan in another shallow dish or pie plate. Dredge chicken in flour, shaking off excess.
5. Heat oil in a large nonstick skillet over medium-high heat. Dip chicken in egg mixture to coat well. Add chicken to skillet and cook 2 minutes per side to brown. Transfer chicken to a baking sheet. Bake for 8-10 minutes or until chicken is cooked through. Serve topped with WARMED salsa.
Per Serving: 678 Calories; 45g Fat (59.6% calories from fat); 46g Protein; 22g Carbohydrate; 3g Dietary Fiber; 256mg Cholesterol; 1042mg Sodium.

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