Jalepeno Stuffed Chicken Breasts with Spanish Rice
I was feeling a little creative tonight. I wanted something cheesy and spicy, but a little more challenging than my typical weeknight quesadilla because tonight is my Friday night and I’m chilling at home, and I deserve it. So there.
So as I was driving home, I concocted a plan to defrost one of the chicken breasts that I had bought last week and make something delicious with it. And this is what I came up with.
Jalepeno Stuffed Chicken Breasts. With homemade pickled jalepeno. And melted cheese. Oh, and homemade spanish rice. Yes ma’am.
I just finished eating my meal, and I must say, I have a very content belly. I wish I had made two so that I could have shared some with Billy. Maybe if he’s hungry, and lucky, I’ll make him one too. They only take about 15- 20 minutes or so.
The most important part of this recipe is that I think I’ve found a good technique for stuffing chicken. I’ve tried making it in a pan before and the innards always seem to leak out onto my pan, and that just makes an ugly mess. So using this technique, you’ll have a tidy little chicken package that you can cut into with beautiful results.
Jalepeno Stuffed Chicken Breast for one:
- Boneless, skinless chicken breast
- 1 oz. cheese of your choice. I used a little pinch of shredded cheddar and a pulled apart mozzarella stick cuz I’m cheap like that.
- A few slices of pickled jalepenos. I’ll post the recipe for this soon. It’s really tasty.
- 1 tbsp. of flour
- 1 tbsp. of egg white
- 1 tbsp. of bread crumbs
- 1-2 toothpicks
- Preheat oven to 350 degrees. I used my little toaster oven and preheated it while I made the chicken.
- Butterfly the chicken breast with a sharp thin knife. At this point, you can use a mallet to pound out the chicken. What I did was make another flap of the chicken by starting at the seam of the first cut and then slicing to the outside. You’re keeping everything connected, like you’re making a quad fold brochure from a chicken breast. Gross. I just didn’t have a mallet to use so I wanted to improvise.
- So once you have a thin flat piece of chicken, sprinkle the cheese on top, and then the jalepenos. Roll up the chicken and then use toothpicks to sew up the rolled chicken.
- Dip the chicken in flour, then the egg white, and then the breadcrumbs.
- Wrap the breaded chicken in tin foil and then place in the oven for 20 to 30 minutes. I put it back in once because it wasn’t quite done. Just make sure that you check it before you dig in by cutting a little slit and making sure that the juices run clear.