CORNMEAL CRUSTED CHICKEN STUFFED WITH POBLANO AND CHEDDAR

 

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Ingredients

  • 2 chicken breast halves
  • 1 poblano pepper
  • 1/3 cup shredded or sliced sharp cheddar
  • 1 egg, beaten and mixed with a Tbsp of water (buttermilk would also be great here)
  • 1/3 cup cornmeal
  • salt, pepper, paprika and cayenne to taste

Directions

  • Preheat your broiler and then broil the poblano for a couple minutes, turning it once the skin has blistered and blackened. After all sides of the pepper look charred, remove it from the broiler and put it in a bowl. Cover the bowl with plastic wrap and set aside to let the pepper cool.
  • Preheat the oven to 400. Line a cookie sheet with aluminum foil (for easy clean up) and place a rack/cooling rack on top of it. Spray the rack with cooking spray.
  • When the pepper is cool enough to handle, peel the skin off (it should come off easily at this point) and dice the poblano. Slit a pocket into the chicken breasts. Stuff the pocket with the diced poblano and cheddar cheese. Sprinkle the chicken with salt and pepper.
  • Combine the cornmeal with salt, pepper, paprika and cayenne pepper to your tastes. Carefully dip the chicken breasts into the egg wash, and then dredge in the cornmeal mixture.
  • Place the chicken on the rack and spray the top with cooking oil. Bake about 20 minutes or until done, turning once in the middle of cooking.

Notes

Categories: Main Dish 

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