Chorizo Cheese Stuffed Chicken Breasts

Chorizo Chile Cheese Stuffed Chicken Breast is one of those very special dinner's that make you glad you took the extra effort. Chicken breasts are stuffed with browned chorizo, diced Hatch Chile peppers and Mexican melting cheese, then rolled and coated in a Panko bread crumb and chili powder mixture. Then baked, the result is divine for any Southwestern food lover.

Course Main Course Chicken

Cuisine Southwestern Mexican

Prep Time 1

Cook Time 30

Resting Time 1

Total Time 1 30

Servings

Calories 421kcal

Author Lea Ann Brown

Ingredients

4 whole chicken breast halves boneless and skinned
4-5 Hatch Chile Peppers Roasted, peeled, seeded and chopped
1/4 pound bulk Chorizo Sausage browned
1/2 pound Muenster or Queso Oaxaca Cheese, cut into 4 slices
1/2 cup Panko bread crumbs
1 tablespoon chili powder
1/2 teaspoon cumin
salt & pepper to taste
6 tabelspoons butter melted
Knob onions, green onions, cilantro for garnish
1 cup Enchilada Sauce Heated

Instructions

Combine Panko, chili powder, cumin and salt and pepper on a plate. With a fork, mix very well until combined.
On a plate, melt butter in microwave.
Pound chicken breasts until thin. Spread each piece with equal amounts of chiles and chorizo. Press chile and chorizo onto the chicken breast to make it more manageable. Top with cheese slice and roll up. Starting with the tapered end of the breast roll as tightly as you can. After you roll each one, dip in melted butter and then roll in bread crumb mixture. Place seam side down in a shallow baking dish. Continue with each chicken breast.
Chill for at least 1 hour.
Bake chicken at 400 degrees for 30 minutes.
Drizzle enchilada sauce over baked chicken. Garnish with green onion and cilantro. Or serve with grilled knob onions. Spanish rice makes a perfect side dish.

Notes

Use a homemade recipe for Enchilada Sauce, or 1 14 1/2 ounce can. Use poblabo peppers, canned chopped chiles if you don't have access to Roasted Hatch Chile peppers.

Nutrition