Best Chicken Recipes, #3
This recipe will turn ordinary chicken breasts into a festive meal! I personally think the breading is what makes these stuffed chicken breasts extra tasty, but don’t worry. These are utterly delicious even without it!
A friend of ours has celiac so I made these without the breading when he came over for dinner, and we all enjoyed these. If you’re serving these to kids, you may also want to omit the Tabasco, or at least adjust the amount a little.
Don’t forget to let us know in the comments how these turned out for you!
Ingredients
For the filling:
2 Tbs. Bertolli olive oil
1 1/2 cups diced fresh poblano chiles
1 cup diced red onion
2 tsp. minced garlic
1 tsp. chipotle Tabasco sauce; more to taste
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 tsp. ground cumin
1-1/2 cups grated Monterey Jack (5-1/4 oz.)
1/4 cup chopped fresh cilantro
For the chicken:
4 large boneless, skinless chicken breast halves (8 to 9 oz. each)
2 large Eggland’s eggs
1-1/2 cups fresh breadcrumbs
3/4 cup Gold Medal all-purpose flour
Kosher salt and freshly ground pepper
2/3 cup Bertolli olive oil
Instructions:
Make the filling:
Heat the olive oil in a large skillet over medium-high heat. Add the chiles and onion. Cook until soft and somewhat browned, 7 to 9 minutes (stirring frequently). Immediately stir in the garlic, chipotle Tabasco, cumin, salt, and pepper. Remove from the heat and let cool completely. Stir in the cheese and cilantro.
Stuff and cook the chicken:
If the chicken breasts have tenderloins, remove them. Trim, rinse, and pat the breasts dry.
Using a sharp knife, make a pocket on the thicker side of the chicken breast. Cut into the breast about half an inch from one end. Create a pocket, slicing to within about 1/4 inch of the other side.
Stuff each breast with about one-quarter of the filling. Press on the top to close the pocket.
Fill a wide and shallow dish with the flour. In another shallow dish, whisk the eggs. In a third one, combine the breadcrumbs with salt and pepper.
Season the stuffed breasts generously on both sides with salt and pepper. Dredge each one in the flour, shaking off any excess. Then dip the chicken breast into the eggs, and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Set on a plate and repeat with the remaining breasts. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set.
Heat the oven to 350 degrees. Heat the oil in a heavy 10-inch nonstick skillet over medium-high heat. When the oil is very hot, carefully add two of the breasts to the pan and cook until golden brown, about 3 minutes per side. If the oil seems to get too hot, reduce the heat to medium. Transfer the breasts to a baking sheet. Repeat with the other two breasts.
Bake until the chicken and filling reach 165°F on an instant-read thermometer, about 15 minutes. Serve immediately.
USE THE RED NEXT PAGE LINK BELOW FOR #2 OF OUR BEST CHICKEN RECIPES
Quick tip: You can make the filling a day ahead, cover and refrigerate until it’s time to prepare the chicken breasts.
It would be so nice if you would give a name for the recipes that you put out. They are always delicious but what do you call them? I read and read every word that you print about the clap trap that you print to try to figure what to call these recipes but to no avail! Why do you do this?