Chorizo Hatch Chile And Cheese Stuffed Chicken Breasts Recipes

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SPINACH-STUFFED CHICKEN POCKETS



Spinach-Stuffed Chicken Pockets image

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

Nutrition Facts : Calories 539 calories, Fat 35g fat (13g saturated fat), Cholesterol 182mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

HATCHET CHILE STUFFED CHICKEN



Hatchet Chile Stuffed Chicken image

This is made with Hatch Chiles. I had a block of roasted chiles that had frozen together, and Red Apple Guy suggested chopping the block into smaller pieces... perhaps with a hatchet. Thus, hatchet chiles were born.

Provided by gourmetmomma

Categories     Chicken Breast

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

1 chopped onion
2 minced garlic cloves
1 tablespoon olive oil
1/2 teaspoon salt
3/4 cup chopped green hatch chile
1 teaspoon cumin
1 teaspoon oregano
2 chicken breasts, pounded thin
1 cup grated cheddar cheese
1/4 cup cornmeal
1/4 cup sour cream

Steps:

  • Saute the onion and garlic in olive oil until soft.
  • Add salt, chiles, cumin and oregano to onions and garlic.
  • On each chicken breast, place 1/4 of the chile mixture and 1/4 cup cheese. Roll up and secure with toothpicks. Roll the chicken breasts in the corn meal.
  • Bake at 375 for 45-55 minutes. Towards the end of cooking --
  • Combine remaining peppers, cheese, and sour cream. Cook over low heat until the cheese melts and the sauce is smooth.
  • When chicken is done, remove from oven and let rest 5 minutes before serving. Serve with the chile cheese sauce poured over the breasts.

Nutrition Facts : Calories 708, Fat 45.9, SaturatedFat 20.6, Cholesterol 164.8, Sodium 1052.2, Carbohydrate 26.1, Fiber 3, Sugar 5.7, Protein 48.5

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  • Discard most of the fat from the skillet, leaving about 2 teaspoons. Add the onion and garlic and sauté until softened and fragrant, about 2 minutes.
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