Stuffed Mexican Chicken Medallions Food

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STUFFED MEXICAN CHICKEN MEDALLIONS



Stuffed Mexican Chicken Medallions image

Enjoy a south-of-the-border entree that's not your every day burrito! These pan-seared chicken medallions are stuffed with spinach, tomatoes, chiles and cheese, then baked and served over a creamy chipotle dipping sauce, "Recipe #318319". Prep time includes 1 hour chill time for the chicken. From St. Louis chef Coby Arzola.

Provided by ninja

Categories     Chicken Breast

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

2 poblano peppers, quartered and seeded, cut smaller if desired
8 boneless skinless chicken breast halves, pounded to a 1/4-inch thickness
salt & freshly ground black pepper, to taste
1 (5 -6 ounce) bag Baby Spinach, stems removed
2 cups shredded monterey jack cheese
1/2 cup sun-dried tomato packed in oil, drained and julienned
1/2 cup flour
2 tablespoons olive oil

Steps:

  • Place poblano peppers, skin-side up, on foil-lined baking sheet; broil until skin is black and blistered. Fold foil around peppers and let steam at room temperature until skin has softened, about 5 minutes. Discard blackened skin.
  • Season chicken with salt and pepper. Place single layer of spinach (about 12 leaves) in center of each breast. Top with 1/4 cup cheese, 1 tablespoon sun-dried tomatoes and 1 roasted pepper quarter.
  • Roll up chicken to enclose filling. Wrap each chicken roll tightly in plastic wrap, twisting ends to secure. Chill for at least 1 hour.
  • Remove plastic wrap from chicken and secure rolls with toothpicks. Place flour on sheet of waxed paper. Dip chicken in flour, shaking off excess.
  • In a large skillet, heat olive oil over medium-high heat. Place chicken in skillet seam-side down and cook until golden brown on all sides, about 2 minutes per side.
  • Place chicken on foil-lined jellyroll pan and bake in a 400 degree oven about 15 minutes, or until temperature reaches 165 degrees. Cover and let stand 5 minutes, remove toothpicks, then slice into medallions. Serve over Creamy Chipotle Sauce.

Nutrition Facts : Calories 324.1, Fat 14.8, SaturatedFat 6.4, Cholesterol 93.6, Sodium 262.5, Carbohydrate 10.6, Fiber 1.9, Sugar 0.2, Protein 36.3

CREAMY CHIPOTLE SAUCE



Creamy Chipotle Sauce image

A simple, creamy and smoky sauce to accompany Stuffed Mexican Chicken Medallions, "Recipe #318316". Tip: Store chipotle pepper-adobo sauce puree in freezer-ready, sealable plastic bags, pressing the puree flat in the bags before freezing. Break off pieces to use whenever you need to add some smoky heat. Use 1-2 teaspoons of the puree in this recipe. From St. Louis chef Coby Arzola.

Provided by ninja

Categories     Sauces

Time 20m

Yield 2 cups sauce, 8 serving(s)

Number Of Ingredients 6

1/4 cup butter
1/4 cup flour
2 garlic cloves, minced
2 cups milk
2 teaspoons pureed chipotle chiles in adobo, to taste
1/2 teaspoon salt

Steps:

  • In medium saucepan, melt butter over medium-high heat. Whisk in flour and garlic.
  • Whisking constantly, gradually add milk; bring to a boil. Reduce heat and continue to cook, stirring frequently until thickened.
  • Remove from heat and stir in chipotle puree and salt to taste. Serve with Stuffed Mexican Chicken Medallions.

STUFFED MEXICAN CHICKEN



Stuffed Mexican Chicken image

Make and share this Stuffed Mexican Chicken recipe from Food.com.

Provided by Jellyqueen

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

4 -5 boneless skinless chicken breasts, pounded until thin
1/2 cup melted butter
1/2 cup canned jalapeno slices, chopped
1 cup Mexican blend cheese
1/2 cup breadcrumbs
1/4 cup parmesan cheese
1/3 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350 F.
  • Combine bread crumb ingredients in a ziplock bag.
  • Dip chicken breast into melted butter then shake in bread crumb mixture.
  • Lay chicken pieces flat and put cheese and chopped jalapeno slices on top.
  • Fold and fasten with toothpick.
  • Place in 13x9 inch baking dish.
  • Bake, uncovered for 40 minutes.

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