A delightful twist on a classic chicken dish, featuring a creamy and spicy filling.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Flatten each chicken breast to an even thickness using a meat mallet.
Place the chicken between two sheets of plastic wrap to avoid mess.
Spread a portion of cream cheese over each chicken breast.
Ensure the cream cheese is softened for easy spreading.
Place a whole green chili on top of the cream cheese on each chicken breast.
Trim the chilies if they are too large for the chicken pieces.
Roll up each chicken breast, securing with toothpicks.
Tuck in the ends of the chicken to keep the filling inside.
In a mixing bowl, combine the flour, chili powder, and garlic powder.
Mix thoroughly to ensure an even distribution of spices.
Dredge each chicken roll in the flour mixture, coating evenly.
Shake off excess flour to prevent clumping.
Place the coated chicken rolls on a greased baking sheet.
Use parchment paper for easier cleanup.
Bake in the preheated oven for 40 minutes or until the chicken is cooked through.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Serve the chicken rolls warm, garnished with fresh herbs if desired.
Pair with a side of your choice for a complete meal.
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