Chicken Breast Stuffed With Cheese Recipe
- Cook Time: 30 Minutes
- Yield: 4
- A comforting chicken meal with crunchy texture that combines the suppleness of cheese with the unique taste of Red Chile Sauce to maximize flavor and please everyone.
Ingredients
- 1/2 cup vegetable oil, additional 3 tbsp. needed; separated
- 6 garlic cloves, minced, separated
- 1/2 medium onion, chopped, separated; additional 2 tbsp. needed
- 3 cup fresh spinach
- 2 tsp chicken bouillon seasoning
- 1 tsp salt
- 1 tsp ground pepper
- 4 chicken breast halves
- 1 cup Monterey Jack cheese, shredded
- 1 1/2 cup flour
- 4 eggs, lightly beaten
- 2 cup breadcrumbs
- 2 bay leaves
- 1 tsp fresh thyme
- 28 oz Medium Red Chile Sauce
- 1 cup tomato puree
Directions
- Preheat oven to 300F.
- In a skillet, heat 2 tablespoons of oil over medium high heat; add garlic and onions, and sauté until translucent (about 3 minutes).
- Add spinach, bouillon seasoning, salt and pepper; sauté until spinach is just wilted, about 2 minutes. Remove from heat and allow to cool.
- Place each chicken breast half between two sheets of heavy-duty plastic wrap; using a meat mallet or rolling pin, flatten to ¼-inch thickness.
- Spread ¼ cooked spinach mixture and ¼ cup shredded cheese onto ? of chicken breast, leaving a clean border without any filling.
- Roll chicken breast tightly starting with filling side first, making sure no filling spills out.
- Lightly coat rolled chicken breast in flour, eggs and bread crumbs.
- Heat ½ cup oil in a large skillet over medium-high heat. Brown breaded chicken breast for about 1 minute on each side.
- Place browned chicken on a baking sheet and bake for 10 to 5 minutes, until the center of breast reads 165 degrees.
- In a medium sauce pan, heat 2 tablespoons oil on medium high. Add 2 garlic cloves, 2 tablespoons chopped onion, bay leaves and thyme. Stir and cook for about 5 minutes until onion is translucent.
- Pour cooked spice mixture into blender, add red chile sauce and puree until smooth.
- Heat two tablespoons oil in same sauce pan on medium high heat; add chile sauce mixture, tomato puree, salt and one cup water. Bring to a boil and cook for about 5 minutes until thickened. Adjust seasoning if needed.
- Top chicken breasts with red chile sauce and serve.
