1/4 cup Olive oil, divided
1 can (15 1/4-ounce) DEL MONTE FreshCut Golden Sweet Whole Kernel Corn, drained
1 can (14 1/2-ounce) diced tomatoes, drained
1/2 cup Diced onion
1/3 cup Minced fresh cilantro
2 tbsp Red wine vinegar
4 Skinned and boned chicken breast halves
1 can (4-ounce) whole green chiles, drained
3/4 cup (3 ounces) 4-cheese Mexican blend shredded cheese
Salt and pepper
Fresh minced cilantro
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Combine 2 tablespoons olive oil and next 5 ingredients; stir well. Cover and chill 1 hour. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness with meat mallet or rolling pin.
Make a lengthwise slit in one of each green chile; open and remove seeds. Arrange a chile over each chicken breast half. Sprinkle with cheese. Roll up each chicken breast half, and secure with wooden picks.
Sprinkle with salt and pepper. Cook chicken in remaining 2 tablespoons oil in a large heavy skillet over medium heat 4 to 5 minutes on each side or until done. Sprinkle with additional cilantro, and serve with salsa. |
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