Fiesta Chicken Roll Ups

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Servings: 12 servings Difficulty: Advanced
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Crispy chicken rolls stuffed with green chiles, baked in a rich, spicy tomato sauce.
Fiesta Chicken Roll Ups recipe image
Fiesta Chicken Roll Ups recipe image
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Fiesta Chicken Roll Ups

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 314.5

Description

These Fiesta Chicken Roll Ups are a vibrant twist on classic chicken cacciatore, bringing bold Mexican-inspired flavors to your dinner table. Tender chicken breasts are pounded thin, filled with sweet and spicy green chiles, and rolled into neat packages. They are lightly breaded and pan-fried until golden, then finished in the oven. The real star is the savory tomato-based sauce, simmered with garlic, cumin, oregano, and a hint of vinegar for brightness. Topped with melted cheddar and black olives, this dish offers a perfect balance of crispy texture and rich, aromatic sauce.

Directions

  1. Preheat oven to 400°F (200°C).
  2. Place chicken breasts between plastic wrap and pound to a 1/8-inch thickness.
  3. Halve the green chiles lengthwise and remove any seeds.
  4. Place one half of a green chile on each flattened chicken piece.
  5. Fold in the sides of the chicken and roll up tightly like a jelly roll.
  6. Secure each roll with a wooden toothpick.
  7. In a shallow bowl, combine 1/4 cup flour, cornmeal, garlic powder, crushed red pepper, and 1/4 teaspoon salt.
  8. In another bowl, beat together 3 tablespoons milk.
  9. Roll each chicken roll in the flour mixture, dip in the milk mixture, then coat again in the flour mixture.
  10. Heat 1/4 cup cooking oil in a large skillet over medium-high heat.
  11. Cook the chicken rolls in the hot oil for 10-15 minutes, turning to brown all sides.
  12. Transfer the browned chicken rolls to a 12x17-inch baking dish.
  13. Bake in the preheated oven for 15 minutes.
  14. While the chicken bakes, heat 3 tablespoons oil in a 2-quart saucepan over medium heat.
  15. Add the chopped onion and minced garlic; cook until tender, about 5 minutes.
  16. Stir in the undrained tomatoes, chicken broth, chili powder, vinegar, crushed red pepper, cumin, oregano, and remaining 1/4 teaspoon salt.
  17. Simmer the sauce uncovered for 20 minutes, stirring occasionally.
  18. Remove chicken from the oven and transfer to a serving platter.
  19. Remove toothpicks from the chicken rolls.
  20. In a small bowl, whisk together 1/2 cup milk and 2 tablespoons flour until smooth.
  21. Stir the milk-flour mixture into the tomato sauce in the saucepan.
  22. Cook the sauce, stirring constantly, for 1-2 minutes until thickened.
  23. Pour the hot sauce over the chicken rolls.
  24. Top with shredded cheddar cheese and sliced black olives.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 314.5kcal
% Daily Value *
Total Fat 5.0g8%
Saturated Fat 1.3g7%
Cholesterol 95.6mg32%
Sodium 90.0mg4%
Total Carbohydrate 27.2g10%
Dietary Fiber 3.5g15%
Sugars 2.8g
Protein 38.5g77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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