So tasty! A way to perk up your chicken!
Pound chicken tenders so they are 1/4 inch thick.
Dice corn tortillas and grate your cheese and place them into a bowl. Mix together half of the salsa verde with the corn tortillas and cheese.
In a shallow dish, mix together cornmeal with garlic powder and salt.
Evenly divide tortilla mixture between each chicken tender and spread it across the top of each tender. Roll up the chicken tender, starting from the wider end and secure the roll closed with 2 toothpicks.
Heat the oil in a skillet over medium heat.
Roll the chicken bundles in the cornmeal and place them in the skillet. Cook until chicken is browned on all sides.
Mix together water, the other half of the salsa verde, chili powder and orange marmalade. After browning chicken, leave them in the pan and pour sauce into pan. Bring to a boil, then reduce heat to medium and cover. Cook for 15 minutes.
Remove bundles from pan and top each with 1 teaspoon of sour cream and a few cilantro leaves.
Enjoy!
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These were really yummy! I didn’t have tenders, so I pounded some boneless breasts thin and put the filling inside, so it didn’t look as “cute” as your bundles, but just as yummy! I LOVED the sauce that kind of glazed them in the end. Husband said this was a “KEEPER!”
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