As far as meat proteins go, I probably use chicken the most. Trying to figure out new and exciting ways to prepare chicken has become a challenge for me that I have happily taken on.
I stuff these chicken breasts with roasted peppers, chiles, and cotija cheese and marinate them in a somewhat spicy, sweet, and tangy marinade to add a lot of flavor to the chicken.
2 larger chicken breasts can easily be cut in half for a meal for 4 people. Try serving this with Cilantro Lime Rice for a delicious meal.
I start by mixing my marinade ingredients in the pan that I’m going to cook my chicken in.
Slice the cheese, peppers and chiles, and butterfly the chicken.
Roll your chicken breasts around in the marinade, ensuring you get it all over and leave them cut side up.
Now it’s time to add the fillings. I like to put the cheese in between the peppers and chiles. Cotija cheese holds up well when baking. You can use a mild feta if you can’t find cotija cheese.
Now fold over the top. Try to stuff everything inside, but a little hanging out won’t really matter.
Cover the pan with a lid or foil and bake at 350 degrees for 45 minutes.
Remove the chicken from the oven and remove the foil or lid. Using a spoon, scoop up some of the liquid and baste the chicken. Return to the oven without a cover and bake for an additional 15 minutes. Make sure the internal temperature of your chicken reaches 165 degrees.
Now it’s time to eat. You could certainly top this off with a dollop of sour cream or guacamole or even some avocado slices, but it is so tender and delicious all on its own. Try this with Cilantro Lime Rice and Maize picante.
Enjoy!
Chile Stuffed Chicken Breasts
Equipment
- 1 8 x 8 baking dish
- Cutting board and knife
- Citrus Zester
Ingredients
Chicken and Stuffing
- 2 each chicken breasts butterflied
- 2 each whole green chiles cut into long strips
- ½ each roasted red bell pepper cut into long strips
- 2 ounces cotija cheese 4 to 6 thin slices
Marinade
- 2 tsp Sambal Oelek chili sauce
- 1 tbsp olive oil
- ½ each lime juice and zest
- 2 tbsp honey
- 1 tsp fresh ginger minced
- 1 tbsp cilantro fresh, chopped
Instructions
- Preheat oven to 350 degrees.
- In the dish you are going to bake the chicken in, combine the Sambal Oelek, oil, lime juice, honey, ginger, and chopped cilantro.
- Butterfly the chicken breasts.
- Slice the cheese, roasted red pepper, and green chiles.
- Rub both sides of the chicken breasts in the marinade mixture.
- Place chicken breasts flat, cut side up. On one half of each breast stack half the chiles, half of the cheese, and half of the red bell peppers. Fold over tucking in the ingredients.
- Cover and bake at 350 degrees for 45 minutes. Remove from oven and use a spoon to baste the tops of the chicken with the sauce that is in the pan. Leave cover off, return to oven and bake for an additional 15 minutes. Check to ensure the chicken has reached an internal temperature of 165 degrees.
- Cut each breast in half to get 4 servings.
- Try this with Maize Picante.
- Enjoy!