bigretic
02-02-2005, 05:58 PM
Pepper Jack Stuffed Chicken
Difficulty: Moderate
1 package (brick) pepper jack cheese
3 boneless skinless chicken breast halves
1 package mexican or taco seasoning
vegetable oil
1 sweet onion
1 small green or red bell pepper
Tooth picks
Place cheese in freezer.
Preheat oven to 350.
Casually drink 1 Beer while allowing cheese to chill.
With a French chefs knife; using the handle as the thickness above the cutting board, you should be able to fillet each chicken breast half into 2 or 3 pieces of about ¼ inch thickness. It helps if you use large, meaty breast halves.
Place the chicken fillets in a bowl and coat by hand with the taco seasoning packet. (I just use chicken taco mix) Set aside.
Cut the cheese brick into even pieces for the number of chicken pieces, cutting along with the width of the brick. (the cheese pieces will be about the size of your thumb)
Take a piece of the chicken and set a piece of cheese in the middle. Roll/enclose the cheese in the chicken and secure with tooth picks. Place on a plate and repeat with rest of chicken.
Slice the onion and pepper into long slices and place in a sauté pan with a tablespoon of oil and sauté over high heat until the onion begins to reduce or clear. Remove from heat and set aside.
In a med/large sauté pan, heat enough oil to cover the bottom of the pan over high heat. When the oil is heated, place the stuffed chicken pieces in there and deeply sear on all sides. This is the tricky part. If you go to long, you’ll have cheese everywhere, but you don’t want to under do it either. The pieces of chicken will not be cooked all the way through but they should be about 2/3’s done. This is fine. You will finish it off in the oven.
Transfer the chicken to an 8 inch square glass baking dish and remove toothpicks. The chicken should still hold it’s form. Cover with onion and pepper.
Bake, uncovered, at 350 for 25-30 minutes or till chicken juices run clear. Yields: 2-3 servings.
Serve with refried beans and Mexican rice.
Difficulty: Moderate
1 package (brick) pepper jack cheese
3 boneless skinless chicken breast halves
1 package mexican or taco seasoning
vegetable oil
1 sweet onion
1 small green or red bell pepper
Tooth picks
Place cheese in freezer.
Preheat oven to 350.
Casually drink 1 Beer while allowing cheese to chill.
With a French chefs knife; using the handle as the thickness above the cutting board, you should be able to fillet each chicken breast half into 2 or 3 pieces of about ¼ inch thickness. It helps if you use large, meaty breast halves.
Place the chicken fillets in a bowl and coat by hand with the taco seasoning packet. (I just use chicken taco mix) Set aside.
Cut the cheese brick into even pieces for the number of chicken pieces, cutting along with the width of the brick. (the cheese pieces will be about the size of your thumb)
Take a piece of the chicken and set a piece of cheese in the middle. Roll/enclose the cheese in the chicken and secure with tooth picks. Place on a plate and repeat with rest of chicken.
Slice the onion and pepper into long slices and place in a sauté pan with a tablespoon of oil and sauté over high heat until the onion begins to reduce or clear. Remove from heat and set aside.
In a med/large sauté pan, heat enough oil to cover the bottom of the pan over high heat. When the oil is heated, place the stuffed chicken pieces in there and deeply sear on all sides. This is the tricky part. If you go to long, you’ll have cheese everywhere, but you don’t want to under do it either. The pieces of chicken will not be cooked all the way through but they should be about 2/3’s done. This is fine. You will finish it off in the oven.
Transfer the chicken to an 8 inch square glass baking dish and remove toothpicks. The chicken should still hold it’s form. Cover with onion and pepper.
Bake, uncovered, at 350 for 25-30 minutes or till chicken juices run clear. Yields: 2-3 servings.
Serve with refried beans and Mexican rice.