Hatchet Chile Stuffed Chicken |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This is made with Hatch Chiles. I had a block of roasted chiles that had frozen together, and Red Apple Guy suggested chopping the block into smaller pieces... perhaps with a hatchet. Thus, hatchet chiles were born. Ingredients:
1 chopped onion |
2 minced garlic cloves |
1 tablespoon olive oil |
1/2 teaspoon salt |
3/4 cup chopped green hatch chile |
1 teaspoon cumin |
1 teaspoon oregano |
2 chicken breasts, pounded thin |
1 cup grated cheddar cheese |
1/4 cup cornmeal |
1/4 cup sour cream |
Directions:
1. Saute the onion and garlic in olive oil until soft.
2. Add salt, chiles, cumin and oregano to onions and garlic.
3. On each chicken breast, place 1/4 of the chile mixture and 1/4 cup cheese. Roll up and secure with toothpicks. Roll the chicken breasts in the corn meal.
4. Bake at 375 for 45-55 minutes. Towards the end of cooking -
5. Combine remaining peppers, cheese, and sour cream. Cook over low heat until the cheese melts and the sauce is smooth.
6. When chicken is done, remove from oven and let rest 5 minutes before serving. Serve with the chile cheese sauce poured over the breasts.
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