Mexican Style: Smothered Cheddar Stuffed Chicken
This was a spin on the salsa verde mix but money saver if you can’t get to the fresh ingredients or want spend the cash on all the extras.
Heat all the tomatoes, jalapeños, minced garlic and onions on the stove, low and slow. After toss in the blender or food processor. Set that pan aside with all them veggie juices and stuff. You’re going to pan sear the chicken that same pan.
Prep the chicken breast by seasoning it with some paprika, garlic powder, cumin, onion powder, salt and pepper. Then make small cut in the middle, on the side of chicken, creating a pocket. This is the pocket that will be stuffed with shredded cheddar.
Placed the seasoned and cheddar stuffed chicken in the same pan that was used to cook down the veggies. Spray pan with some olive oil, Place on medium heat and pan sear on each side until crispy brown (5-7mins).
After you’ve achieved the sear you want, grab small baking dish so you can drop it oven. Remember to spray the baking pan with olive oil or some kinda nonstick spray. Preheat the oven to 400° and cook for 40-45mins.
Ingredients
1/2 cup of fire roasted tomatoes
1/2 cup of pickled jalapeños
1/3 cup of minced garlic
2 tablespoon of olive oil
2 chicken breast
1/2 cup of shredded cheddar
Seasoning
Garlic powder, paprika, cumin, onion powder, salt, pepper, oregano.