Chorizo Hatch Chile And Cheese Stuffed Chicken Breasts Recipes

CHORIZO, HATCH CHILE AND CHEESE STUFFED CHICKEN BREASTS

Chorizo, Hatch Chile and Cheese Stuffed Chicken Breasts image

Chorizo Chile Cheese Stuffed Chicken Breast is one of those very special dinner's that make you glad you took the extra effort. Chicken breasts are stuffed with browned chorizo, diced Hatch Chile peppers and Mexican melting cheese, then rolled and coated in a Panko bread crumb and chili powder mixture. Then baked, the result is divine for any Southwestern food lover.

Provided by Lea Ann Brown

Time 1h30m

Number Of Ingredients 11

Ingredients

4 whole chicken breast halves (boneless and skinned)
4-5 Hatch Chile Peppers (Roasted, peeled, seeded and chopped)
1/4 pound bulk Chorizo Sausage (browned)
1/2 pound Muenster (or Queso Oaxaca Cheese, cut into 4 slices)
1/2 cup Panko bread crumbs
1 tablespoon chili powder
1/2 teaspoon cumin
salt & pepper to taste
6 tabelspoons butter (melted)
Knob onions, green onions, cilantro (for garnish)
1 cup Enchilada Sauce (Heated)

Steps:

Combine Panko, chili powder, cumin and salt and pepper on a plate. With a fork, mix very well until combined.
On a plate, melt butter in microwave.
Pound chicken breasts until thin. Spread each piece with equal amounts of chiles and chorizo. Press chile and chorizo onto the chicken breast to make it more manageable. Top with cheese slice and roll up. Starting with the tapered end of the breast roll as tightly as you can. After you roll each one, dip in melted butter and then roll in bread crumb mixture. Place seam side down in a shallow baking dish. Continue with each chicken breast.
Chill for at least 1 hour.
Bake chicken at 400 degrees for 30 minutes.
Drizzle enchilada sauce over baked chicken. Garnish with green onion and cilantro. Or serve with grilled knob onions. Spanish rice makes a perfect side dish.

Nutrition Facts : Calories 421 kcal, Carbohydrate 15 g, Protein 22 g, Fat 29 g, SaturatedFat 15 g, Cholesterol 83 mg, Sodium 1476 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

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

Ingredients

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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