Shelly's Recipe

CRISPY FRIED MEXICAN CHICKEN BUNDLES

Category: Chicken

4 oz cream cheese, softened
2 tbsp chopped canned green chilies
1 tbsp taco seasoning mix
6 boneless, skinless chicken breasts
Vegetable oil for frying
1 1/4 cup plain cornmeal
1 tsp ground cumin
1/4 cup taco seasoning mix
1 tsp salt
2 eggs, beaten
2 tbsp whole milk
1/4 cup tomato salsa

In a small bowls, combine first 3 ingredients. Cover and refrigerate for about 30 minutes or until chilled.

Butterfly chicken breast halves and press up the cut sides, and flatten the chicken with your hands.

In a resealable bag, place breast half and pound the meat with a meat mallet or rolling pin about 1/4 inch thickness. Be careful not to pound to thin. Repeat with remaining chicken breasts.

Place 1 heaping tbsp chilled cream cheese mixture on the narrow end of each of the butterflied and pounded chicken breast. Roll up in a jelly-roll fashion and secure with wooden picks or food wrap. Set aside.

Heat oil in a large skillet, about 1 inch deep to 350 degrees.

In a shallow bowl, combine cornmeal, cumin, taco seasoning and salt. In another shallow bowl, combine eggs and milk. Dip chicken in cornmeal mixture, coating well, then in egg mixture, then again in cornmeal mixture.

Fry chicken in hot oil for 8-10 minutes, turning once, until chicken is done. Transfer chicken to wire rack to drain. Serve hot with salsa.