Lars Pepper Jack Stuffed Chicken Breasts Food

CHICKEN BREASTS WITH PEPPER JACK AND BACON

Steps:

• Using a sharp knife, make a wide horizontal slit in each chicken breast. Put the cheese inside, wrap a slice of bacon around the stuffed breast and secure with a toothpick.
• Prepare the grill and let the coals burn down to medium gray with a red underglow. Arrange the breasts on the center and cook until browned and cooked through, about 7 minutes on each side.

PEPPER JACK STUFFED CHICKEN

Steps:

• Cut cheese into two 2-1/4x1x3/4-in. strips. Flatten chicken to 1/4-in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken., In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8-in. square baking dish. , Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Discard toothpicks.

POBLANO AND PEPPER JACK-STUFFED CHICKEN BREASTS WITH ANCHO CHILE CREAM SAUCE

Steps:

• For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
• Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
• Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
• Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
• When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.

BACON, PEPPER JACK STUFFED CHICKEN

Steps:

• Flatten the chicken breasts.
• Sprinkle seasonings on both sides (it doesn't take much).
• Place cheese on chicken.
• Roll the chicken around the cheese.
• Secure with toothpicks.
• Wrap the bacon around the chicken (be sure to cover the ends as well, or your cheese will run out).
• Place on grill
• Grill for a total of 9-12 minutes, rotate 3-4 times to equally cook.

PEPPER JACK STUFFED CHICKEN WITH BACON-BEER CHEESE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Prepare your cheese filling by combining shredded cheese, cream cheese, diced red onion, and diced jalapenos. Reserve 1 cup of the mixture and store in the refridgerator for use in the cheese sauce.
• Lay chicken breasts flat on a sheet of parchment or wax paper. Using the palm of your hand, flatten the breasts so that the entire piece of meat is fairly uniform in thickness.
• Using a sharp knife, preferably a filet knife, turn the breast on its side and starting about an inch from the edge, cut across the breast to form a pocket. What we are going for is something that looks a bit like a canoe when laying on its side.
• Salt and pepper both sides.
• Turn the breast back over on its side and stuff with cheese mixture, evenly dividing it between all four pieces of meat.
• Place chicken breasts, cheese side up, in a casserole dish or cast iron skillet and cover with aluminum foil, then put them in the oven.
• In the meantime, begin preparing your cheese sauce by placing your sliced green onions, garlic, and beer into a small sauce pan. Allow to marinate at room temperature while the meat cooks.
• When chicken is cooked through, remove foil and top with diced green peppers, sliced olives, and diced tomatoes. Return to the oven until toppings are tender.
• In the meantime, finish preparing your cheese sauce by first removing and disgarding the garlic cloves.
• Add the milk and crumbled bacon and bring to a boil over medium heat, stirring constantly.
• Reduce heat and add in the reserved cheese mixture, stirring until completely melted.
• Top chicken breasts with beer-cheese sauce. I like to serve these over rice!

STUFFED PEPPERS WITH CHICKEN & PARMESAN

Steps:

• Heat oven to 350°F.
• Cut thin slice off top of each pepper; reserve tops. Remove and discard seeds from peppers.
• Combine remaining ingredients; spoon into peppers. Cover with pepper tops. Place in 9-inch square baking dish. Spoon any remaining filling around peppers.
• Bake 1 hour to 1 hour 10 min. or until peppers are tender and filling is heated through.

PEPPER JACK STUFFED CHICKEN

Steps:

• Cut cheese into two 2-1/4 in x 3/4 in strips.
• Flatten chicken with a meat mallet.
• Place a strip of cheese down the center of chicken.
• Fold chicken over cheese and secure with toothpicks.
• Rub seasoning over the outside of chicken.
• In a large skillet brown chicken on both sides.(once the chicken has fried on one side you can remove the toothpick).
• Transfer chicken to a greased baking dish.
• Bake uncovered at 350 for 25-30 minutes or until juices run clear.