Chili Stuffed Chicken
Submitted by angelsplace60
Chicken breasts stuffed with green chilis, Monterey Jack cheese, and garlic, pan-seared in butter until golden. Topped with chunky salsa for an easy, flavorful weeknight dinner.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minStuffed chicken breasts sound fancy, but this recipe keeps things refreshingly simple.
Cut a pocket into each breast, fill it with a mix of chopped green chilis, melted Monterey Jack, garlic, and a dusting of chili powder, then seal it with a toothpick and pan-sear in butter until golden brown.
The cheese melts inside the chicken as it cooks, creating a gooey, spicy filling that oozes out when you cut into it.
A spoonful of chunky salsa on top and a bed of crisp romaine underneath, and dinner is served in about 30 minutes.
Kitchen Tips
- Pound the chicken breasts to an even thickness before cutting the pocket. This helps them cook evenly so the outside doesn’t dry out while the center catches up.
- Don’t overstuff the pockets or they won’t seal properly, and the cheese will leak out during cooking.
- Use wooden toothpicks and soak them in water for a few minutes first so they don’t char in the pan.
Ingredients
Directions
Make a horizontal cut across each chicken breast to make a pocket.
In a small bowl, mix the chilies, cheese, garlic, and chili powder.
Divide the cheese mixture into four equal portions and place one portion in each chicken breast pocket; secure the chicken pockets with wooden picks.
In large non-stick pan, place the butter and melt over medium heat.
Add chicken to the melted butter and cook, turning, about 12 minutes, or until the chicken is brown and fork tender.
Arrange the lettuce and chicken on a large serving platter.
Spoon 1 tablespoon of salsa over each chicken breast.
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