Pepper Jack Stuffed Chicken Breast Food

CAJUN STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a heavy skillet over medium-high heat. Saute mushrooms, bell pepper, and onions for 5 minutes, until par-cooked.
• Use a meat tenderizer to pound out the chicken breasts until about 1/4-inch thick, or if you are using thicker cut chicken breasts, butterfly them open.
• Place a large spoonful of mushroom and bell pepper mixture on your chicken. Finish off with a large pinch of cheese.
• Carefully fold the chicken so stuffing is completely inside. Secure the chicken with toothpicks. Place in a lightly greased baking dish. Season generously with cajun seasoning. Place a tablespoon of butter on top of each chicken breast.
• Bake in the preheated oven until chicken is cooked through, to an internal temperature of 165 degrees, about 30 to 40 minutes.
• Remove toothpicks before serving. You can serve the chicken whole, or slice in half, or in 1-inch slices.

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.

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.

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.

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 CHICKEN WITH SUCCOTASH

Steps:

• Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.
• Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.
• Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash

MEXICAN STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
• In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
• In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
• Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.

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!

MONTEREY JACK STUFFED CHICKEN (OAMC)

Steps:

• Cut Monterey Jack cheese into 6 equal pieces measuring about 1/4 x 4 inches.
• Cut a horizontal slit into side of each chicken breast, being careful not to cut all the way through the meat.
• Place one pice of cheese inside each chicken breast, secure with 2 or 3 wooden toothpicks.
• In a shallow pan, mix together eggs, salsa and salt.
• In separate pan, combine panko breadcrumbs, chili powder, cumin, garlic salt, and oregano.
• Dip each chicken breast into the egg mixture to coat, then into the breadcrumb mixture.
• Place coated breasts in a shallow baking dish and freeze for 1 hour, then carefully wrap eac chicken breast in plastic wrap and place into freezer bag. Freeze until ready to use.
• Serving Day:.
• Unwrap chicken breasts.
• Place 1/4 c butter in a 9 x 13" baking dish and put into oven while it's preheating to 375 degrees.
• When butter is melted, remove pan from oven and plce chicken in dish, turning to coat with butter.
• Bake uncovered about 35-40 minutes, or just unitl done.
• Serve immediately with garnishes of avocado, tomatoes, sour cream or whatever you like!

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.

CAJUN CHICKEN STUFFED WITH PEPPER JACK CHEESE & SPINACH

Steps:

• Preheat oven to 350 degrees.
• Flatten the chicken to 1/4-inch thickness.
• In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
• Combine the Cajun seasoning and breadcrumbs together in a small bowl.
• Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten with toothpicks.
• Brush each chicken breast with the vegetable oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).
• Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.
• Remove the toothpicks before serving!
• Enjoy!