Chili Stuffed Chicken
- 4 each chicken breasts halves
- 4 ounces hot chili peppers green, canned,, chopped, drained
- 3/4 cup cheese monterey jack,, shredded
- 1 large garlic clove,
- 1/2 teaspoon chili powder
- 2 tablespoons butter, unsalted
- 1 x lettuce romaine
- 4 tablespoons salsa chunky style
- Make a horizontal cut across each chicken breast to make a pocket.
- In a small bowl, mix the chilies, cheese, garlic, and chili powder.
- Divide the cheese mixture into four equal portions and place one portion in each chicken breast pocket; secure the chicken pockets with wooden picks.
- In large non-stick pan, place the butter and melt over medium heat.
- Add chicken to the melted butter and cook, turning, about 12 minutes, or until the chicken is brown and fork tender.
- Arrange the lettuce and chicken on a large serving platter.
- Spoon 1 tablespoon of salsa over each chicken breast.
chicken breasts halves, hot chili peppers, cheese monterey, garlic, chili powder, butter, salsa chunky style
Taken from recipeland.com/recipe/v/chili-stuffed-chicken-34128 (may not work)