Green Chile Stuffed Chicken Breasts
Source of Recipe
*
List of Ingredients
6 Boneless chicken breasts
1 can chopped Ortega green chiles
2 oz ham, minced
2 oz Monterey jack cheese, shredded
1 clove garlic, minced
2 eggs, beaten
1 cup bread crumbs seasoned with chili powder to taste
Chile Chicken Gravy ( recipe follows )
Recipe
Rinse and drain chilies, mix with ham cheese and garlic set aside at room temperature for about 15 min while preparing chicken breasts for stuffing.
To prepare chicken, rinse and pat dry. Using a very sharp fillet knife cut a pocket in the side of each breast ( if you are very nice to the butcher at the market, you might even be able to get him to do this for you).
Drain any liquid that may have settled out of the stuffing mix and then spoon 1/6 of the stuffing into each breast and close the pockets with toothpicks.
Dip stuffed breasts into beaten egg and dredge with seasoned bread crumbs, place in an greased 9 x 9 pan and bake at 350° F for 45 min.
Serve with Chili Chicken Gravy.
Chili Chicken Gravy
2 tbsp unsalted butter
2 tbsp flour
1 cup chicken stock
½ cup milk
2 teaspoons chili powder
¼ cup white wine
½ small onion chopped
oil
In a small amount of oil, sauté onion until clear. Remove from heat, add wine and chili powder set aside. Melt butter in a small sauce pan, add flour and cook over medium heat stirring constantly until just browned.
Gradually, first add the chicken stock, then the milk stirring constantly to avoid lumps.
Add the onion, wine, chili mix, and simmer over medium low heat stirring constantly until gravy thickens.
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