[Fiesta Chicken Bundles]

[Fiesta Chicken Bundles]

This chicken was good, but I'm not a very good flatten-R of chicken. And I couldn't really get over the fact that their was orange marmalade in it. You know me, "picky Nicky". So, like if your a great flatten-r of chicken and you like "orange marmalade". This is so for you! I liked it and all, it was quite tasty. Next time I'm going to leave out the marmalade, so it's not in the back of my mind the whole time I eat it. ;) James said it had lots of flavors. It was my "new" recipe for the month. I like it, probably will make it again...but this isn't like one I'm going to make every week and all, since, I pretty much am a lousy chicken-flatten-r. It probably would help if I had a flatten-r thing, oh yeah...a mallet. That totally just came to me. :) It was probably comical, me smacking the chicken with a spoon. ;) Oh well.

Here is the recipe if you should like to lower your tension levels, and please your buds:

4 boneless skinless chicken breast

4 corn tortillas (6in) chopped

1 cup (4oz) shredded pepper Jack cheese

1 1/4 cups salsa verde, divided

1/2 cup cornmeal

1 tsp. garlic salt

2 tbsp. canola oil

1/2 cup of water

3 tbsp. orange marmalade

1 tsp. chili powder

1/4 sour cream,

1/3 cup minced fresh cilantro

2 cans (15 oz. each) Southwestern black beans, warmed

Flatten chicken breast 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 and a smile.