Shelly's Recipe

FIESTA CHICKEN BUNDLES

Category: Chicken

4 boneless skinless chicken breasts (6 ounces each)
4 corn tortillas (6 inches), chopped
1 cup (4 ounces) shredded pepper Jack cheese
1-1/4 cups salsa verde, divided
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons canola oil
1/2 cup water
3 tablespoons orange marmalade
1 teaspoon chili powder
1/4 cup sour cream
1/3 cup minced fresh cilantro
2 cans (15 ounces each) Southwestern black beans, warmed

Flatten chicken breasts to 1/4-in. thickness; set aside. In a small bowl, combine the tortillas, cheese and 1/2 cup salsa verde. Spoon tortilla mixture down the center of each chicken breast; roll up and secure with toothpicks.

Combine cornmeal and garlic salt in a shallow bowl; coat chicken with cornmeal mixture.

In a large skillet, brown chicken in oil. Add the water, marmalade, chili powder and remaining salsa to the pan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until a meat thermometer reads 170 degrees. Discard toothpicks.

Top chicken with sour cream and cilantro. Serve with beans. Yield: 4 servings.