Holiday parties are coming up and a tasty little chicken-based treat is this Pollo Pequitos recipe (Little Chickens).  Confession time, this is loosely based on a Raleys recipe that I got through their try it program for Chicken Littles made with BBQ sauce, blue cheese and minced celery.  I wanted something a little spicier, so I came up with this delicious version.  You can serve these as appetizers at a party or 3 or 4 of them will make a main course for dinner.  Guess what I’m taking to the next pot luck party?

Pollo Pequitos (Little Chicken Bites)

2 large half Chicken Breasts , no skin
3 oz. Cream Cheese, softened
1/4 cup Green Chile Salsa, Mild or medium
1/4 cup finely chopped Celery (about 2 medium stalks)
1/4 cup Shredded Cheddar & Monterey Jack Cheese
1/4 teaspoon Garlic powder
1 tablespoon butter
Dash of salt and pepper

 You’ll need tooth picks to secure the rolls.

If chicken breasts are very thick, cut them in half lengthwise.  Pound each potion of chicken with a meat mallet on a cutting board to flatten and shape it into a rectangle as much as possible.  Cut the chicken into 1″ wide by about half the length of the rectangle strip.  (About 1″x3″ – if you have a short piece, don’t cut 3t into two pieces.)

Prepare a baking sheet with aluminum foil or a silicone baking mat sprayed with cooking spray.  Preheat oven to 350 degrees (F).

In a small saucepan, melt a tablespoon of butter and  saute the chopped celery until it is just tender.  Set aside.

Mix the cream cheese with the garlic powder and the shredded cheese.  Spread a thin layer of the cream cheese mixture on each strip of chicken, leaving about 1/4 inch on one end free.  Brush or use a spoon to spread about 1/2 teaspoon green chili salsa on each strip and sprinkle in the middle with 1/2 teaspoon celery.   Roll each chicken strip up toward the ingredient free end to form a roll and secure with a toothpick.    Put each on the baking sheet as it is completed.

Brush or spoon any extra salsa over the rolls.  Bake for 20 minutes and check for doneness.  Continue to cook at 5 minute intervals if they aren’t quite done.  They won’t brown but if you poke the chicken, any juices should run clear.  Let cool a few minutes then remove to serving dish.  Serve with additional green salsa if you wish.

Tip:  You might find it easier to spread the ingredients over the chicken without cutting it, leaving the straighter edge about 1/4 inch free of ingredients, then roll the whole breast up in one roll.  You could cut it into 1 inch rolls before or after baking,  I haven’t tried doing it this way yet, but it might be quicker and less messy.

Makes 14 to 16 appetizers.

Nutrition Info per appetizer (14 per recipe)

Calories: 72.2  Fat: 1.8 g Net Carbs: .6 g  Protein: 8.7 g

Originally POSTED BY RENE AVERETT AT 10/27/2013 2:28 PM