Stuffed Chicken Breasts Ole
List of Ingredients
6 boneless, skinless chicken breast halves
1 pound regular or hot sausage (Bob Evans works great)
1 (8-ounce) block Monterey Jack cheese, divided
4 tablespoons butter or margarine, divided
1 large green bell pepper, sliced into rings
1 large onion, sliced into rings
2 cloves garlic, minced
2 (16-ounce) cans stewed tomatoes, undrained
1 (12-ounce) can large black olives, drained, sliced and divided
1/4 cup chopped fresh cilantro
3 tablespoons chopped jalapeno peppers (optional)
Sour cream (optional)
Fresh cilantro sprigs (optional)Recipe
Pound chicken into uniform thin rectangles with meat mallet or
rolling pin. Divide uncooked sausage into 6 equal pieces. Cut
6 (1/2-inch-thick) sticks from cheese block. Shred remaining
cheese; set aside. Wrap each sausage piece around each
cheese stick to enclose cheese completely. Place each
sausage bundle on each chicken piece at one narrow end; roll
up and secure with toothpicks. Melt 2 tablespoons butter in
large Dutch oven or skillet over medium heat until hot. Add
chicken bundles; cook, covered, about 5 to 7 minutes on each
side or until browned, turning occasionally. Remove chicken;
set aside.
Melt remaining 2 tablespoons butter in same Dutch oven. Add
bell pepper, onion and garlic; cook and stir until lightly
browned. Stir in tomatoes with juice, half the olives, chopped
cilantro and jalapenos, if desired. Cook and stir over
medium-low heat about 10 minutes. Add reserved chicken
bundles. Cook, covered, 30 to 40 minutes or until flavors
blend. To serve, spoon tomato sauce mixture on top of
chicken. Sprinkle with remaining cheese and olives, if desired.
Garnish with a dollop of sour cream and cilantro sprigs, if
desired. Serve hot. Refrigerate leftovers.
Makes 6 servings
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