I take several different cooking magazines each month because I love to read anything about cooking! Not only do I find wonderful recipes that inspires my cooking, but I find beautiful professional pictures of plated foods. I recently came across this Cheesy Mexican Stuffed Chicken Breast recipe in Cuisine at Home and gave it a try. DELICIOUS!
This stuffed chicken is such a pretty dish. When you slice it, you see this cheesy filling oozing out and you just think “wow”.
It’s hard to go wrong with the surprise of this intensely-flavored filling inside, especially when it also creates its own sauce.
These chicken breasts can be done in stages. You can do it all in one day, or make the filling one day, bread and fry the next day. Perfect for a dinner party – all you have to do the day of the party is pull out the chilled, breaded breast, fry, bake and serve.
Cheesy Mexican Stuffed Chicken Breasts
Makes 4 servings
- 1/2 cup each diced onion and poblano chile
- 1/4 cup each diced red bell pepper and jalapeno
- 2 cloves garlic, chopped
- 1/2 trsp. each ground cumin and dried oregano
- 1/4 tsp. ground coriander
- 1 Tbsp. unsalted butter
- salt and black pepper to taste
- 4 Tbsp. each cream cheese and unsalted butter, cubed and softened
- 2 tsp. chopped fresh cilantro
- 1/4 tsp. minced fresh lime zest
- 4 boneless, skinless, chicken breasts (6-7 oz. each)
Mince onion, chile, bell pepper, jalapeno, garlic, cumin, oregano, and coriander in a food processor.
Saute vegetable mixture in 1 Tbsp. butter in a saucepan over medium-high heat, season with salt and pepper, and cook until moisture evaporates, 15 minutes. Transfer mixture to a bowl; cool to room temperature, 15 minutes.
Mash cream cheese, 4 Tbsp. butter, vegetable mixture, cilantro, and zest; season with salt and pepper.
Spread filling onto plastic wrap into a 4-inch square; wrap, chill until firm, 30 minutes, then quarter.
Pound chicken breasts to 1/8 to 1/4 inch thick, one at a time, inside a resealable plastic bag with 1 tsp. water using the smooth side of a mallet.
Stuff chicken breasts by placing a quarter of the filling in the center of each pounded breast.
Fold the end of the breast over the filling, tuck in the sides,
then continue rolling until the filling is covered.
Tightly wrap the stuffed breast in plastic wrap, then repeat stuffing and wrapping with remaining breasts.
Chill breasts at least one hour, as long as overnight, or freeze just until firm.
Bread the chicken by first dredging in 1/2 cup flour, then dipping into 2 beaten eggs, and finally rolling in 2 cups panko bread crumbs, pressing to coat.
Wrap the breaded breasts in plastic wrap and chill to set the coating, at least one hour or up to 3 hours.
Fry all the stuffed breasts until browned on both sides in 1/2-inch of canola oil heated to 375 degrees, 5-7 minutes.
After browning, transfer breasts to a rack set over a baking sheet and transfer to the oven preheated to 450 degrees.
Roast stuffed breasts until an instant read thermometer
inserted into the chicken registers 165 degrees, 15-20 miniutes.
Stuffing chicken breasts with compound butters isn’t a new concept – chicken Kiev is one popular, old-school example.
This cheesy mexican compound butter has butter in it to keep it saucy, but the cream cheese adds a creaminess that pairs well with the vegetables while offsetting some of the heat that jalapenos and sometimes even poblanos contain.
You could even make this compound cheesy mexican butter and dollup it on a big ‘ole steak. That would be delicious too! Enjoy!