Chicken Stuffed Poblano With Parmesan Breadcrumbs Food

CHICKEN STUFFED POBLANO WITH PARMESAN BREADCRUMBS

Steps:

• While using gloves, wash the poblano peppers.
• Using a sharp paring knife cut a slit lengthwise from the stem to the tip of chile leaving the stem in tact.
• Carefully, cut away the seeds, rinse the inside of the chilies, and set aside.
• In a large bowl mix, the chopped onions, garlic, the cooked diced chicken, seasoning salt, tomato, cheese and add 2 tablespoons of the olive oil. Mix together well.
• In a separate bowl, mix breadcrumbs and Parmesan together for a dry mix.
• Preheat oven to 350 degrees Fahrenheit.
• Coat the cake pan or skillet with olive oil.
• Stuff the peppers with the mixture, use toothpicks to help sew them together.
• Using the remaining tablespoon of olive oil, lightly brush the outside of the chilies; place them in the dry breadcrumb mix; sprinkle all over the outside.
• Place them cut side up in the baking pan or skillet.
• Cook for 1 hour or until peppers are done.
• Serve on top of a bed of saffron rice.

CHICKEN STUFFED POBLANO CHILES

Steps:

• While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
• Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
• In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
• Cook until onions begin to turn golden, stirring frequently.
• Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.
• Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
• With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
• Pack the chicken mixture into chilies and push cheese into mixture along the slit.
• Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.
• Serve on top of a bed of saffron rice.

CHEESY POBLANO-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 350°F.
• Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with cheddar, mushrooms and chiles. Press cut edges of pockets together to seal.
• Whisk egg in pie plate. Combine parsley and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in parsley mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
• Bake 20 to 25 min. or until chicken is done (165ºF).