1 Tablespoon Olive Oil
½ lb Boneless, Skinless Chicken Breasts (cut in 1 inch cubes)
4 Cups Chicken Broth
2 Cups Frozen Corn
15 oz Can Black Beans, rinsed and drained
10 oz Can Diced Tomatoes with Green Chilies
1 Jalapeno Pepper, seeded and chopped
2 Tablespoons Fresh Cilantro, chopped
3 teaspoons Chili Powder
½ teaspoon Cumin
1 Tablespoon Cornstarch
Tortilla Chips, for topping
Shredded Colby Jack Cheese for topping
Heat the oil in a large soup pot over medium heat. Add the chicken and cook until browned, about 5 minutes.
Pour about 2 Tablespoons of chicken broth into a small bowl and reserve. Pour remaining broth into the pot with the chicken. Add corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a bubble, reduce heat and simmer covered for about 15 minutes.
Add cornstarch to the small bowl with reserved chicken broth. Whisk with a fork to combine, then stir into the soup. Boil for about 2 minutes to thicken the soup.
Top the soup with tortilla chips and cheese.
Yield: 6 servings
-Recipe from Taste of Home magazine-
Chicken Cordon Blue is a super fancy dinner that will certainly impress your friends. Oh, and this is so delicious! You will be amazed at how delicious this chicken is! I was certainly impressed. Go ahead and make yourself some Chicken Cordon Blue and be amazed. You never would have thought chicken could be so good!
25 Ritz crackers
4 Slices Sandwich Bread
6 Tablespoons Unsalted Butter, melted
8 Thin Slices Deli Ham
2 Cups Shredded Swiss Cheese
4 Boneless, Skinless Chicken Breasts
3 Large Eggs
1 Cup All-Purpose Flour
Preheat oven to 450°F.
Put the Ritz crackers and bread in a food processor and pulse until coarsely ground. Drizzle in the butter and pulse a few times to combine. Scatter the bread crumbs on a baking sheet and bake on the middle shelf in the oven until lightly browned, 3-5 minutes. Place toasted bread crumbs in a shallow dish and set aside.
Roll 1/4 cup cheese in each slice of ham.
Cut a pocket in each chicken breast and stuff with 2 ham rolls.
Beat the eggs in a shallow dish. Place the flour in another shallow dish.
Dip the stuffed chicken breasts in the flour, then eggs, then coat with the bread crumbs. Place on a baking sheet.
Bake on the bottom rack in the oven until the bottoms are browned, about 10 minutes. Move to the middle rack and reduce temperature to 400°F. Bake until browned and have an internal temperature of 160°F, 20-25 minutes.
Tent with foil for 5 minutes before serving.
Yield: 4 Servings
-Recipe slightly adapted from Cook’s Illustrated magazine-
In New Mexico, green chilies are in season right now and can be found everywhere you look. Green chilies are actually one of New Mexico’s state vegetables, along with the pinto bean. You might be thinking, “hey, chilies and beans aren’t vegetables!”…I thought the same thing, but Wikipedia doesn’t lie. OK, so maybe they are just the state food. Another state food is Bizcochito, which is a kind of cookie. I actually saw a package of these cookies at the store this morning and wondered what they were. I will add them to my list of things to do while in New Mexico. This Hatch Green Chile Stuffed Chicken was a great way to use up some of the green chilies in my freezer. If you aren’t in New Mexico and don’t have access to freshly roasted Hatch green chilies, you can still make this delicious Hatch Green Chile Stuffed Chicken. Just get some long green chilies, usually Anaheim peppers, and roast them under your broiler until charred. I served our Hatch Green Chile Stuffed Chicken with black beans and corn seasoned with some Mexican seasonings.
1 Cup Flour
1/2 teaspoon Cumin
1/2 teaspoon Cayenne Pepper
Salt & Pepper
1 Cup Bread Crumbs
4 Chicken Breasts (boneless/skinless)
4 Roasted Hatch Green Chilies, seeds removed
1 Cup Shredded Mozzarella Cheese
Preheat oven to 450°F.
In a shallow bowl, combine the flour, cumin, cayenne pepper and season with salt and pepper. In a second shallow bowl, beat the eggs. In a third shallow bowl, pour in the bread crumbs.
Make a pocket in the chicken breasts by slicing through the thickest part of the chicken breast, going about 3/4 of the way through. Season the chicken with salt and pepper.
Place one green chile in each chicken breast and stuff with 1/4 cup of the shredded cheese. Dredge in the flour, dip in eggs and coat with the bread crumbs. Place on a baking sheet.
Bake until the bottoms are brown, about 10 minutes. Reduce the oven temperature to 400°F and bake until the chicken is cooked (internal temp of about 160°F), about 20-25 minutes. Remove from oven, tent with foil and rest 5 minutes before serving.
Yield: 4 Servings
Bacon wrapped chicken breasts stuffed with blue cheese and arugula. What a divine combination. Blue cheese and bacon were made to be together and they are just so delicious in this dish. Even if you don’t like blue cheese (or think you don’t like blue cheese) you should really try this…it might change your mind.
4 Chicken Breasts
4 Slices Thick Cut Bacon
1 Container Blue Cheese Crumbles
A Large Handful Arugula (or Baby Spinach)
Preheat oven to 425°F. Cover a baking sheet with foil and spray lightly with non-stick cooking spray.
Cut open the chicken breasts to make a pocket for the stuffing. Be careful not to cut all the way through the chicken breasts.
Stuff with a large spoonful of blue cheese and some arugula.
Wrap tightly with one bacon strip. You may need to carefully stretch your bacon strips before wrapping so they reach all the way around a couple times. Make it so the ends of the bacon are under the chicken breast so it doesn’t come apart. Place on the baking sheet.
Bake until bacon is crispy and chicken is cooked thoroughly, about 20 minutes.
Delicious spinach dip stuffed inside a chicken breast, coated with bread crumbs and baked. So good! Definitely try this one if you have leftover spinach dip. Here is a link to my spinach dip recipe.
2-6 Tablespoons Leftover Spinach Dip
2 Chicken Breasts
1/4 Cup Flour
1 Tablespoon Garlic Powder
Salt and Pepper
1 Tablespoon Milk/Water
1/2 Cup Panko Bread Crumbs
Preheat oven to 425°F. Line a baking sheet with foil and spray with non-stick cooking spray.
Cut a slit in the chicken breasts to make room for the stuffing. Make sure you don’t cut all the way through the chicken breast. You just want a pocket.
Stuff each chicken breast with 2-3 Tablespoons of leftover spinach dip.
Set up a breading station with 3 plates. On the first plate, combine the flour, garlic powder and salt & pepper. On the second, lightly beat the egg and milk together. The third plate will have the bread crumbs.
Bread your stuffed chicken by dredging in the flour mixture, dipping in the egg mixture and finally coating with the bread crumbs. Place the coated chicken breasts on the prepared baking sheet.
Bake until chicken is cooked through, about 20 minutes.