4 Boneless, skinless chicken breasts
2 Cups of Hatch Green Chile
1 Small Onion
Place chicken breast between 2 sheets of plastic wrap and pound out the chicken breast with the flat end of a meat tenderizer until they are thin. I like mine less than 1/2″
Rub chicken with olive oil on both sides and season with salt, pepper and garlic powder and set aside.
Sautee the green chile and chopped onion and then place about 1/2 C of the mixture in the middle of each chicken breast. Roll up the chicken breasts with the mixture inside and secure with a few toothpicks. Place in a 9X13 pan and bake at 350 degrees for 30 – 40 minutes. I placed tin foil over the chicken for half of the baking time because I didn’t want it to get dried out. The last half of the cooking time I removed the tin foil so that the chicken would brown a little.
This recipe was delicious and very low calorie! We like to have it with Hatch green chile rice and sautéed vegetables on the side.