Ingredients
4 boneless skinless chicken breasts (6 ounces each)4 corn tortillas (6 inches), chopped1 cup shredded pepper Jack cheese1-1/4 cups salsa verde, divided1/2 cup cornmeal1 teaspoon garlic salt2 tablespoons canola oil1/2 cup water3 tablespoons orange marmalade1 teaspoon chili powder1/4 cup sour cream1/3 cup minced fresh cilantro2 cans (15 ounces each) Southwest or seasoned recipe black beans, warmed
Preparation
Flatten chicken breasts 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 until a thermometer reads 170°, 15-20 minutes. Discard toothpicks.
Top chicken with sour cream and cilantro. Serve with beans.
