Cheddar and Hatch Chile Stuffed Chicken Breasts

You can substitute pickled jalapenos for extra kick.

  • Active:
  • Total Time:
  • Servings: 4

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Ingredients

  • 1 cup shredded extra-sharp cheddar
  • 3 ounces drained, canned chopped hatch chiles
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 (6-ounce) boneless, skinless chicken breasts

How to make this recipe

  1. In a bowl, stir together the cheese and chiles. Season to taste with salt and pepper.
  2. Place each chicken breast, smooth-side-up, on a work surface. Place the palm of one hand on top of one breast, then insert a pairing knife to make a length-wise pocket in each breast. Divide the cheese filling between the breasts, stuffing them full. Rub the chicken with the oil, then season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  3. Preheat the oven to 425°F.
  4. Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 30 minutes. Let stand 5 minutes before slicing and serving.
Contributed By Photo ©Ian Knauer Published June 2014





1041358 recipes/cheddar-and-hatch-chile-stuffed-chicken-breasts 2015-11-23 Ian Knauer american|weeknight-dinner|4|web-exclusive|healthy|spring|summer|gluten-free june-2014 recipes,cheddar-and-hatch-chile-stuffed-chicken-breasts 1041358
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