Chili Stuffed Chicken
4 ea Breasts, chicken, halves, -- broiler/fryer, boned, -- skinned 4 oz Chilies, green, canned, -- chopped, drained 3/4 c Cheese, Monterey Jack, -- shredded 1 lg Garlic, clove, min...
Ingredients
- 4ea breasts, chicken, halves,
- 1/2tsp chili powder
- 2tbsp butter, unsalted
Directions
- 1
4 ea Breasts, chicken, halves, -- broiler/fryer, boned, -- skinned 4 oz Chilies, green, canned, -- chopped, drained 3/4 c Cheese, Monterey J
- 2
In a small bowl, mix the chilies, cheese, garlic, and chili powder
- 3
Divide the cheese mixture into four equal portions and place one portion in each chicken breast pocket
- 4
secure the chicken pockets with wooden picks
- 5
In large non-stick pan, place the butter and melt over medium heat
- 6
Add chicken to the melted butter and cook, turning, about 12 minutes, or until the chicken is brown and fork tender
- 7
Arrange the lettuce and chicken on a large serving platter
- 8
Spoon 1 tablespoon of salsa over each chicken breast