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Hatch Chile & Cheese Stuffed Chicken

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Hatch Chile & Cheese Stuffed Chicken

With Hatch Chile Pan Sauce

Hatch Chile & Cheese Stuffed Chicken
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With Hatch Chile Pan Sauce
Yield Prep Time
4 servings 15 minutes
Cook Time
1 hour
Yield Prep Time
4 servings 15 minutes
Cook Time
1 hour
Hatch Chile & Cheese Stuffed Chicken
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
With Hatch Chile Pan Sauce
Yield Prep Time
4 servings 15 minutes
Cook Time
1 hour
Yield Prep Time
4 servings 15 minutes
Cook Time
1 hour
Ingredients
Hatch Chile & Cheese Stuffed Chicken Breasts
Hatch Chile Pan Sauce
Servings: servings
Units:
Instructions
Hatch Chile & Cheese Stuffed Chicken Breast
  1. Depending on the size, cut the chicken breasts into 2 or 3 2-oz. pieces. Take a sharp knife and cut a 2" cavity in each breast.
  2. In a mixing bowl, combine cheese, Hatch chile, cilantro and red onion in a bowl. Combine completely.
  3. Stuff each breast piece with a tablespoon of the cheese mixture. Now wrap a piece of proscuitto over the cheese-filled cavity and around the chicken breast. Place seam side down on the board until cooking.
  4. Preheat oven to 375 degrees F. Prepare a baking sheet pan with racks.
  5. Heat oil in a large skillet on medium high, then place 3 or 4 pieces of wrapped chicken, seam side down, in the pan. Brown to a golden brown on each side. Place seared chicken on the sheet pan racks and repeat in several batches.
  6. Place in the oven for about 30 minutes. Use a meat thermometer to ensure the chicken is cooked to an internal temperature of greater than 165 degrees F.
Hatch Chile Pan Sauce
  1. While the chicken is finishing in the oven, add the flour to the pan drippings. Stir over low heat to cook the flour for about 7 minutes. Add the chicken broth, a few ounces at a time, and bring to a boil stirring constantly. Add more broth as necessary to render a thin gravy. Add the Hatch Chile (optional) and incorporate.
  2. To serve, ladle the pan sauce on a plate, then top with 2 or 3 chicken pieces.
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