Mike's (HighOnSmoke)
Bacon Wrapped Stuffed Chicken Breast post inspired me to expand my repertoire. The DW loves Mexican cuisine so I decided to surprise her with a new recipe - after nearly 45 years of marriage it's not that easy to surprise her. The results were delicious ... I done good!!!! Served with a side of refried beans, rice, guacamole, and a dollop of sour cream.
We have a local Mexican Meat Market which has an exceptional selection to choose from. The Butcher is an artist - he took a couple chicken breasts and provided me with 4 beautiful thin butterflied chicken fillets. The stuffing consisted of: 4 oz softened cream cheese, 1 cup shredded Monterey Jack cheese, 4 oz can of fire roasted diced green chiles, and 1 TBSP taco seasoning.
Rolled the stuffed chicken breasts and secured them with toothpicks. Mixed 2 TBSP olive oil and taco seasoning. Brushed the breasts with the oil mixture.
Baked in a preheated 400ºF oven for 25 to 30 minutes until the stuffing reached an IT of 165ºF. Topped chicken breasts with shredded mozzarella and baked an additional 3 minutes until cheese was melted.
