Hatchet Chile Stuffed Chicken

Recipe by gourmetmomma
READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute the onion and garlic in olive oil until soft.
  • Add salt, chiles, cumin and oregano to onions and garlic.
  • 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.
  • Bake at 375 for 45-55 minutes. Towards the end of cooking --
  • Combine remaining peppers, cheese, and sour cream. Cook over low heat until the cheese melts and the sauce is smooth.
  • 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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