GREEN CHILE CHEESE STUFFED
CHICKEN BREAST
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Cheese stuffed chicken breast with Hatch green chiles, sharp
cheddar, and cream cheese is so flavorful with such few ingredients!
Prep Time : 20 Min
Cook Time : 25 Min
Total Time : 45 Min
Cheese stuffed chicken breast with cheddar, green chiles,
and cream cheese. Serves two.
INGREDIENTS
- 2 large boneless, skinless chicken breasts
- 1/2 of an 8-ounce package of Philadelphia Cream Cheese, softened
- 1/2 cup diced fire-roasted green chiles (or 1 4.5-ounce can, drained)
- 1/2 cup grated sharp cheddar cheese
- salt
- freshly ground black pepper
- ground chipotle powder, optional
- 1 tablespoon unsalted butter
INSTRUCTIONS
- Preheat the oven to 425. If your skillet isn’t oven-safe, line a small baking dish with parchment paper.
- First, using a small sharp knife, cut a pocket in each chicken breast. Aim about one-third of the way from the top of the breast, and cut horizontally, being careful not to cut all the way through. Repeat with the other chicken breast.
- In a medium bowl, stir together the Philadelphia cream cheese, chiles, and cheddar. Stir very well to break up the cream cheese. Add a big pinch of salt and a few grinds of black pepper and stir again.
- Divide the cream cheese mixture in half, and stuff each into the pocket you cut in the chicken. You can use a toothpick to pin the chicken closed, but it doesn’t matter too much.
- Sprinkle the top of the chicken breasts with salt, pepper and chipotle powder (if using).
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