This recipe was created by Jason and Alexandra when they cooked dinner for me one night when I was late coming home from a meeting. Given the food I had on hand, I had suggested they grill chicken or make chili rellenos. They combined the ideas and made this.
4 roasted green chilies (I generally use Anaheim)
8-12 thin slices cheddar cheese (I use Cabot's Hunter)
1 egg (I have on occasion used 1/4 c "egg product" - 1 egg will actually do 4-6 pieces - but I think in this case using the real egg is better.)
1) Preheat oven to 350 degrees F.
2) Cut a large pocket into each chicken breast.
3) Remove stems and seeds from chili.
5) Whisk egg in a small bowl.
6) Coat chicken with egg and then breadcrumbs/panko and place on an oiled baking sheet.

If Guacamole and chips are not served as an hors d'oeuvre, a Guacamole Salad makes a great accompaniement to the chicken.
* Whole Foods "sun dried tomato panko" was replaced by "buffalo style panko", became much more expensive and was frequently not available. Two good reasons to seek an alternative. I now use either plain breadcrumbs or panko or more often mix the breadcrumbs or panko with Salmon Rub to taste; the more rub the spicier the coating.
Reviewed 5/14/17
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