Southwestern Breaded Chicken Stuffed with Peppers and Cheese Recipe
I’ve been on a real cornbread kick lately. Last week, I came across a recipe for jalapeno cornbread muffins in New York Times, but rather than making the muffins, I used the ingredients to create this chicken dish. Simple, elegant, and relatively healthy, this dish will become a staple of your weeknight dinner roster.
- 1/2 cup cornmeal
- 1/2 cup Panko breadcrumbs
- 1 teaspoon black pepper
- 1 teaspoon Ancho chile powder
- 1/2 teaspoon garlic powder
- Scant 1/4 cup pickled jalapenos, finely diced
- 1/4 orange bell pepper
- Mexican green onions (green onions can be substituted)
- 1/4 pint buttermilk
- 2 boneless, skinless chicken breasts
- Preheat your oven to 375 degrees Fahrenheit.
- Clean and trim your chicken breasts. After you’ve removed visible fat, butterfly the breasts, creating pockets as deep as the breasts will allow.
- To make the breading for the chicken breasts, combine the cornmeal, Panko, black pepper, chile powder, and garlic powder in a bowl, mixing well. Make sure to thoroughly incorporate these ingredients; if you don’t, you run the risk of having extra spicy patches on your chicken. Once breading ingredients are mixed, set bowl aside.
- To make the vegetable component of the filling, chop your orange bell pepper and Mexican green onions finely —you’ll want 1/4 cup of each vegetable. Combine these two ingredients with a scant 1/4 cup of finely-diced pickled jalapenos. In a bowl, mix these ingredients well; set aside.
- Cut cheese into thin slices of roughly equal width — the thinner, the better.
- Pour buttermilk into a bowl and set aside.
- Now, to stuff the chicken breasts: place half of the sliced cheese inside each chicken breast. Fill each breast with as much vegetable mixture as can be accommodated, and then press the chicken breasts shut. (Note: if you’re feeling really ambitious, you can tie shut the breasts with twine or keep them closed using toothpicks, but neither of these steps is necessary.)
- Dip each breast into the bowl of buttermilk, making sure each is fully coated. This is tricky — a bit of the filling may fall out — but working slowly can help you avoid losing too much of the veggie mixture.
- Dredge each breast in the cornmeal/Panko breading, making sure the entire surface is covered.
- Transfer the breasts to a lightly-greased pan and bake for 40 minutes. Once they’re cooked, let the breasts sit for a few minutes before serving.
Member recipes are not tested by the CHOW food team.