Mexican Stuffed Chicken

This is another one of my own recipes - kind of a spin off of my Italian Stuffed chicken, only I used mexican ingredients instead! Very, very good and pretty spicy too! I hope you like spicy food! :) This one might make your nose run!


Ingredients:
4 boneless skinless chicken breasts
1 cup shredded colby/monterey jack cheese
1/3 cup finely chopped jalapenos (from jar)
1/4 cup finely chopped fresh cilantro
1 tbsp chili powder
1/8 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp garlic salt
2 cups crushed tortilla chips
2 eggs
flour for dredging

Directions:

Preheat oven to 400
Cut the chicken breasts so that you can open them like a book (being careful not to cut them all the way through). Then, between waxed paper or plastic wrap or large plastic baggie pound with a meat mallet or large skillet until flat and even all over.

Mix together shredded cheese, jalapenos and half of the cilantro. Place 1/4 of mixture in each of the 4 chicken breasts and fold chicken over to close.

Next, set up 3 flat dishes or pie plates. In your first dish put enough flour for dredging the chicken (if you dont get enough the first time you can always add more). In the second dish beat 2 eggs with a splash of water. In the third dish mix together crushed tortilla chips, remaining cilantro, chili powder, cayenne pepper, garlic salt, and garlic powder.

First, dredge the stuffed chicken in the flour, then dip it in the egg on both sides to coat, then coat with the tortilla chip mixture. (be careful not to lose your stuffing). Place on a plate until all chicken is breaded.

Once all chicken is breaded, add 2 Tbsp olive oil to a 12" non-stick skillet (**preferrably one that can be transferred to the oven). Heat skillet with oil over medium-high heat until hot. Add chicken Cook chicken for approximately 5 minutes on the first side (until golden brown). Remove chicken from skillet and add 2 more tbsp of oil. Turn chicken over and replace in skillet. Place skillet in the oven for 20-25 minutes until chicken is done (juices run clear and no longer pink in the middle).

Serve with your favorite mexican-style rice and beans! and top with your favorite salsa!

**If you do not have an oven transferrable skillet you can cook the chicken for 5 minutes on each side then transfer to a baking dish to continue cooking

Cobb Pasta Toss

This might be my very favorite pasta dish these days! It is SOOOO delicious! It can be a little bit time-consuming, but it is DEFINITELY worth it! Enjoy!

3 pints grape or cherry tomatoes
3 tablespoons extra virgin olive oil (EVOO), divided
Salt and freshly ground black pepper
6 slices bacon
1 pound whole wheat penne pasta
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 avocados, pitted and diced
1 lemon
2 cloves garlic, grated or finely chopped
A few dashes of hot sauce
4-5 scallions, thinly sliced on the bias
1 cup blue cheese crumbles
1/4 cup fresh basil (about a handful), chopped
1/4 cup flat leaf parsley (about a handful), chopped

Pre-heat the oven to 400ºF. Place a large pot of salted water over high heat to boil.

Scatter the tomatoes onto a baking sheet and drizzle with about 2 tablespoons EVOO and some salt and pepper. Toss lightly to coat and roast the tomatoes in the hot oven until they burst open and are tender, about 20-25 minutes.

Place the bacon on a broiler pan and transfer to the oven along with the tomatoes. Cook until crispy, about 15 minutes.

While the tomatoes and bacon are in the oven, drop the pasta in the boiling water and cook to al dente, according to package directions. When the pasta is ready, reserve a large mug of the starchy cooking water, then drain the pasta and return it to the pot it was cooked in.

While the pasta is cooking, season the chicken pieces with salt and freshly ground black pepper. Heat a large skillet with one turn of the pan of EVOO, about 1 tablespoon, then add the chicken and sauté until golden brown and cooked through, about 6 minutes.

While the chicken is cooking, scoop the avocado flesh into a small bowl and squeeze the juice of the lemon over it, tossing to coat.

When the chicken is finished cooking, add the garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat.

In a large serving bowl, mash the cooked tomatoes together with the scallions, then add the reserved pasta water and pasta.

Top the pasta and tomatoes with the chicken, then crumble the cooked bacon over it and toss with the avocado, blue cheese, basil and parsley.

compliments of Rachael Ray

Angela's Own Italian Stuffed Chicken

About a year ago I started to make a food blog and never published anything. I just now decided to put everything into one blog (business, family, recipes, etc.), so some of these recipes and photos are pretty old... I have about 40 recipes saved in here ready to post. I will post a couple a day as not to overwhelm you! ENJOY! And as always, if you try something out, please let me know what you think!!

This may have been one of the best things I've ever made - even Jarad said so! :) This is one of my own recipes... I just made it up as I went, and I don't usually measure anything, so hopefully you can follow this and it will turn out as good for you as it did for me!!

Ingredients:

4 boneless skinless chicken breasts
1 cup ricotta cheese
1 cup mozzarella cheese
4 tbsp fresh italian flat leaf parsley, chopped (divided)
4 tbsp fresh thyme, chopped (divided)
1/2 tsp garlic powder
1/2 tsp garlic salt
1 1/2-2 cups plain bread crumbs
2 eggs
flour for dredging

Directions:
Preheat oven to 400
Cut the chicken breasts so that you can open them like a book (being careful not to cut them all the way through). Then, between waxed paper or plastic wrap or large plastic baggie pound with a meat mallet or large skillet until flat and even all over.

Mix together ricotta and mozzarella cheeses, add 2 tbsp parsley and 2 tbsp of thyme and mix well. Place 1/4 of mixture in each of the 4 chicken breasts and fold chicken over to close.

Next, set up 3 flat dishes or pie plates. In your first dish put enough flour for dredging the chicken (if you dont get enough the first time you can always add more). In the second dish beat 2 eggs. In the third dish mix together bread crumbs, remaining thyme, parsley, garlic salt, and garlic powder.

First, dredge the stuffed chicken in the flour, then dip it in the egg on both sides to coat, then coat with the bread crumb mixture. (be careful not to lose your stuffing). Place on a plate until all chicken is breaded.

Once all chicken is breaded, add 2 Tbsp olive oil to a 12" non-stick skillet (**preferrably one that can be transferred to the oven). Heat skillet with oil over medium-high heat until hot. Add chicken Cook chicken for approximately 5 minutes on the first side (until golden brown). Remove chicken from skillet and add 2 more tbsp of oil. Turn chicken over and replace in skillet. Place skillet in the oven for 20-25 minutes until chicken is done (juices run clear and no longer pink in the middle).

Serve with your favorite pasta and sauce!
I served mine up with linguine and marinara sauce and stuffed zucchini (i will post this recipe too!)!!


**If you do not have an oven transferrable skillet you can cook the chicken for 5 minutes on each side then transfer to a baking dish to continue cooking