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Stuffed Chicken with Spicy Jalapeno Chicken Sausage and Cheese Filling

http://alfrescoallnatural.com/images/default-source/al-fresco-recipes/0557_spjl_stufchixchees_stock.jpg 40 mins 15 min 25 min 6 Stuffing:

1 12oz package al fresco Spicy Jalapeno Chicken Sausage, sliced into small pieces (4 links)

2 tbsp Olive oil

1 1/2 cup 1/4 inch diced fresh poblano chilies (about 2 large chilies)

1 cup 1/4 inch diced red onion (half a medium onion)

2 tsp Minced garlic

1 tsp Chipotle Tabasco sauce; more to taste

1/2 tsp Ground cumin

1/4 tsp Kosher salt

1/4 tsp Freshly ground black pepper

1 1/2 cups Grated Monterey jack (5 ¼ ounces)

1/4 cup Chopped fresh cilantro

For Chicken Breasts:

4 Large boneless, skinless chicken breast halves (8 to 9 ounces each)

3/4 cup Unbleached all-purpose flour

2 Large eggs

1 1/2 cups Fresh breadcrumbs

2/3 cup Olive oil

Salt & pepper

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Stuffed Chicken with Spicy Jalapeno Chicken Sausage & Cheese Filling
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Serves6 Prep Time15 min Cook Time25 min
720Calories 40gFat 1280mgSodium More
Nutritional Info Per Serving
Sodium1280mg Sugars5g
Total Fat40g Cholesterol145mg
Carbohydrates32g Dietary Fiber2g
Saturated Fat11g Protein57g
Instructions
Stuffing:
  • Heat the olive oil in a large (preferably 12-inch) skillet over medium-high heat.
  • Add the chilies, onion and chicken sausage pieces.
  • Cook, stirring frequently, until the vegetables are quite soft and somewhat browned, 7 to 9 minutes
  • Immediately stir in the garlic, chipotle, Tabasco, cumin, salt, and pepper
  • Remove from the heat and let cool to room temperature
  • Stir in the cheese and cilantro
For stuffing chicken:
  • If the chicken breasts have tenderloins, remove them
  • Trim, rinse and pat dry
  • Make a pocket on the thicker side of each breast; using a sharp boning or utility knife, cut into the breast about ½ inch from one end
  • Create a pocket, slicing to within about ¼ inch of the other side
  • Stuff each breast with about one-quarter of the filling, distributing it evenly throughout the pocket and to the ends
  • Press on the top of each breast to close the pocket
  • Line up three wide shallow dishes
  • Fill the first with the flour
  • In the second, whisk the eggs
  • In the third, toss the breadcrumbs with ½ teaspoon salt and ½ teaspoon pepper
  • Season the breasts generously on both sides with salt and pepper
  • Dredge one breast well in the flour, shaking off any excess
  • Dip it into the eggs, turning to coat evenly, and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly
  • Gently shake off any excess
  • Set on a plate and repeat with the other breasts
  • Refrigerate for at least 5 minutes and up to 3 hours to let the breading set
  • Discard any leftover flour, egg, or crumbs
  • Heat the oven to 350°F
  • Heat the olive oil in a heavy 10-inch nonstick skillet over medium-high heat
  • When the oil is very hot, carefully add two of the breasts to the pan and cook until golden brown, about 3 minutes per side
  • If the oil seems to get too hot, reduce the heat to medium
  • Transfer the breasts to a baking sheet
  • Repeat with the other two breasts.
  • Bake until the chicken and filling reach an internal temperature of 165° on an instant-read thermometer, about 15 minutes.
  • Serve immediately.
Ingredients
Stuffing:

1 12oz package al fresco Spicy Jalapeno Chicken Sausage, sliced into small pieces (4 links)

2 tbsp Olive oil

1 1/2 cup 1/4 inch diced fresh poblano chilies (about 2 large chilies)

1 cup 1/4 inch diced red onion (half a medium onion)

2 tsp Minced garlic

1 tsp Chipotle Tabasco sauce; more to taste

1/2 tsp Ground cumin

1/4 tsp Kosher salt

1/4 tsp Freshly ground black pepper

1 1/2 cups Grated Monterey jack (5 ¼ ounces)

1/4 cup Chopped fresh cilantro

For Chicken Breasts:

4 Large boneless, skinless chicken breast halves (8 to 9 ounces each)

3/4 cup Unbleached all-purpose flour

2 Large eggs

1 1/2 cups Fresh breadcrumbs

2/3 cup Olive oil

Salt & pepper

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