An Inspired Cook

I’m going back to an old favorite that I used to make when my boys were young. They always loved these chicken breasts that were stuffed with creamy cheese. Back then I made them to order, stuffing with whatever they wanted, sometimes a dollop of whipped cream cheese and avocado or cooked bacon bits with roasted tomatoes and fresh mozzarella. Anything goes if it will fit inside a chicken breast. These days one chicken breast is enough for Joe and I to share. We both enjoy them stuffed with green chile and Oaxaca cheese. Oaxaca cheese melts so creamy and tastes so good. To finish it off I spooned egg wash over the stuffed chicken breast and then dredged it in panko crumbs for a crisp coating. Once pan fried on both sides place in a preheated oven to finish baking until the chicken is cooked throughout and the cheese is bubbling. Serve alongside your favorite side dish and you have a complete meal that is simply delicious!

Preheat oven to 400 degrees. I have a large chicken breast that I will season with green chile salt. I make my own green chile salt combining 1 part green chile powder and 1 part sea salt. Mix together and place in a jar to sprinkle on anything you like.

Butterfly the chicken. It’s easiest to slice through evenly if the chicken is partially frozen.

Add 2 whole green chiles that have been roasted, peeled and seeded on each side of the butterflied chicken.

Add grated Oaxaca cheese on one side of the butterflied chicken. Sprinkle generously with green chile salt.

Fold one side of the butterflied chicken over to encase the green chile and cheese. Secure with toothpicks and sprinkle with green chile salt on both sides.

Whisk one egg in a bowl and drench the stuffed chicken with the egg wash. For me it was easier to spoon the egg wash over the top.

Drench the chicken in the panko crumbs until it is coated on all sides.

Heat a cast iron skillet over medium heat with one tablespoon of butter. Rotate the pan to swirl the melted butter over all sides of the pan.

Set the chicken breast in the pan and cook until the bottom side has browned and is crispy.

Turn the chicken over to brown the other side an additional 3 – 4 minutes. Place the skillet in the preheated oven for 20 minutes or until the chicken is cooked throughout at an internal temperature of 165 degrees and cheese has melted.

Since Joe and I were sharing this, I added some additional chopped green chile and grated cheese to an oven safe dish and placed the cooked chicken on top. It went back in the oven until the cheese melted and made a green chile gravy to dip the chicken into. It was delicious garnished with some sliced avocado, chopped lettuce and tomato. Make sure to remove all toothpicks before serving.

Green Chile and Cheese Stuffed Chicken

1 large Chicken Breast, boneless and skinless
1/2 teaspoon Green Chile Salt, (1 part Green Chile Powder/1 part Sea Salt)
2 whole Green Chiles, roasted, peeled and seeded
2 ounces Oaxaca Cheese, approximately 1/2 cup grated
1 Egg, whisked
Panko Crumbs
1 tablespoon Butter
Optional: extra grated cheese and chopped green chile
Garnish with chopped lettuce, tomato and sliced avocado

Preheat oven to 400 degrees. Butterfly the chicken by slicing horizontally almost to the center so that it opens up like a book. If it is uneven you can pound it out so that it is flat and even. Lay the two green chiles over the chicken breast, one on each side of the fold. Add grated Oaxaca cheese on one side of the green chile and fold the other side over top. Secure with toothpicks.

Heat a cast iron skillet over medium heat. Melt the butter and swirl around the skillet to coat the bottom. When hot, add the panko coated chicken and cook for approximately 4 minutes or until the chicken has browned on the bottom side. Turn over to brown the other side an additional 4 minutes. Place skillet in preheated oven and cook 20 minutes or until the internal temperature reaches 165 degrees and cheese has melted. Remove all toothpicks!

Optional: Add additional chopped green chile and grated cheese on the bottom of an oven proof dish. Lay the cooked chicken breast over top and place back in the oven to melt the cheese.

Garnish with chopped lettuce, tomato and sliced avocado.

Makes 2 servings.