Chorizo and Green Chili Stuffed Chicken Breast

street-tacos-4A while back, I cooked up some Chorizo-Lime Street Tacos served with plenty of Refried Beans and Spanish Rice. We had a lot of filling left over, enough for another meal of tacos. The idea of tacos twice in the same week just didn’t appeal to me. I had planned to try a new recipe for Green Chili stuffed Chicken Breast. And that’s when the light came on! Why not add the leftover Chorizo? It’s been a while since I went winging it in the kitchen. When Kiddo came into the kitchen, he looked around and asked where the recipe was so he could help. I smiled, and said just follow my lead – we aren’t using a recipe tonight. How complicated can it be? Butterfly the chicken, brown, season and fill. Pop the breasts into the oven and bake.

The only thing I would add to this recipe is cheese. Since Hubby isn’t a fan of cheese and Kiddo said he didn’t want any (shock of shocks!) I skipped the cheese. Personally, I missed melted Pepper Jack Cheese. Next time I’m going to make a breast just for me, with a few slices of Pepper Jack Cheese.

Chorizo and Green Chili Stuffed Chicken Breast
Olive Oil – enough to coat bottom of fry pan
2 or 3 Boneless Chicken Breast
2 Tablespoons Taco Seasoning
2 or 3 Whole Green Chili Pepper
2 or 3 Slices Pepper Jack Cheese (optional)
1/4 Cup Cooked Chorizo Meat

Heat oven to 400 degrees. Line a baking sheet with foil and set aside.

Heat a skillet with olive oil over medium heat.

While skillet is heating; butterfly chicken breast and season with taco seasoning.

Brown breast in skillet, cut side up, for about 8 minutes, rotating midway through for even browning.

Turn over and brown cut side down for about 3 minutes longer.

Line a baking sheet with foil. Lay breasts on baking sheet.

Lay strips of whole chili pepper on one side of each breast. Fill with cooked Chorizo meat.

Close breast and secure with kitchen twine, stuffing any meat that may have fallen out back into breast. (It really helps to have two people close breasts – one to hold the breast firmly closed, the other to tie the twine – if that’s not possible, use toothpicks, then remove after the twine is nice and tight). Secure ends and middle (3 pieces of twine per breast).

Place breasts on baking sheet and cook in oven 10 minutes. Turn breasts over, add a little water to the pan, cover with foil and continue to “steam” bake 10 minutes longer.

Check for doneness. If longer cooking time is needed, turn once more and continue to “steam” bake 5 minutes longer. Remove from oven; leave covered and let rest about 5 more minutes.

Transfer breasts to serving platter. Remove twine and slice. Pour pan dripping over sliced breasts and serve immediately.

Great with the usual sides of refried pinto beans or refried black beans and Spanish or Salsa rice.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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